Store-bought rotisserie chicken is easy, but cooked chicken thighs is just as good.
* Orzo is Italian for "barley", a short-cut pasta, can be used in soup, part of salad or pilaf, or baked in a casserole. It is made from wheat semolina flour, not barley.
Pollo di Rotisserie con Orzo (Italian)
Serve 4-6
1 whole organic rotisserie chicken or 3 1/2 cups (700 g) cooked organic chicken
1/2 cup (100 g) orzo* (not gluten-free)
2 Tbs. (30 ml) olive oil
2 cups (400 g) orange carrots, julienne cut
1 cup (200 g) organic onions, cut into thick strips
2 cups (5 dl) organic chicken stock
1 tsp. (4,5 g) or more to taste each: garlic powder and paprika
1/2 cup (100 g) chopped parsley
1 cup (200 g) frozen organic peas
1/2-3/4 cups (120-180 ml) organic plain yogurt
1/2 cup (100 g) grated Parmesan cheese
1-2 tsp. (5-10 ml) orange lemon juice
1. Roughly cut up the cooked chicken.
2. In a skillet over medium heat, cook the orzo until lightly brown, about 3 minutes, stir.
3. Remove the orzo and add oil to the skillet.
4. Sauté the carrots and onions for 4 minutes.
5. Add orzo, stock, garlic, paprika, and lemon juice.
6. Cover and reduce heat to medium and cook about 9 minutes.
7. Uncover and add the parsley, peas, yogurt, and cooked chicken.
8. Increase the heat and cook to warm the dish.
9. Serve with grated Parmesan sprinkled over the top.
* Orzo is Italian for "barley", a short-cut pasta, can be used in soup, part of salad or pilaf, or baked in a casserole. It is made from wheat semolina flour, not barley.
It is similar to these in other cuisines:
- Israeli: ptitim or "Ben Guiron Rice"
- Greek: κριθαράκι / kritharáki / "little barley"
- Turkish: arpa şehriye
- Arabic: / lisān al-`uṣfūr / "songbird tongue"
