Friday, May 29, 2009



1 large cut up chicken
1 pound orzo pasta
1 cup chopped tomatoes
¼ cup olive oil
4 - 5 garlic cloves, minced
Salt and pepper to taste

Wash and dry the chicken pieces well. I always love to cook chicken with skin and bones on. You will need 11x13 baking pan that will eventually hold about five cups of liquid.
Place the chicken pieces into the baking pan and season with salt, pepper, olive oil. Add garlic and tomatoes. Cook in a 370F. oven for about 45 minutes or until meat is tender αnd still has a light color. Then remove from the oven add about 4 cups of salted hot water and return to the oven. Let juices get almost bubbly and real hot and then add the orzo pasta. Make sure the pasta is all over and around the pan. You might have to add extra salt, cook until all pan juices are absorbed and pasta is cooked. Optional accent would be some sundried tomatoe pieces and or sliced kalamata olives.
Serve with a good portion of freshly grated parmesan cheese on top

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