Mediterranean Chicken Orzo
Comment
I really need to standardize some kind of header before I write too many recipes.
Ingredients
- 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 2 cups reduced-sodium chicken broth
- 2 medium tomatoes, finely chopped
- 1 cup sliced pitted green olives
- 1 cup sliced pitted ripe olives
- 1 large carrot, finely chopped
- 1 small red onion, finely chopped
- 1 tablespoon grated lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons butter
- 1 tablespoon herbes de Provence
- 1 cup uncooked orzo pasta
Instructions
- In the instant pot, combine the first 11 ingredients. Stir to combine. Lock lid, close pressure release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure.
- Add orzo. Lock lid, close pressure release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Let stand for 8-10 minutes before serving.
Molly's Notes & Review
It doesn't get much easier than this, only two steps. It does take a bit of time to prep for, but once its set it doesn't take long to cook. I prefer to cook this on a Sunday to make lunches for the weak.
I like to use the left-over olives in a mediterranean salad to go long with this dish. I also usually skip the lemon zest. If I am out of chicken broth I will substitute water, but it doesn't turn out as good then. I will also use margerine instead of butter.