Back to Tangy Chicken with Orzo Pilaf All Reviews for Tangy Chicken with Orzo Pilaf - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 45 mins total: 1 hr 15 mins Servings: 4 med105471_0410_chicken_orzo.jpg

Ingredients Ingredient Checklist 1 tablespoon plus 1 teaspoon vegetable oil 4 chicken leg quarters (about 3 pounds total) 3 bone-in, skin-on chicken breast halves (about 1 1/2 pounds total) Coarse salt and ground pepper 1 large white onion, diced small 3 garlic cloves, minced 4 plum tomatoes, coarsely chopped 3/4 cup cider vinegar 2 medium carrots, diced small 1 1/4 cups orzo

Cook’s Notes Wrap up and refrigerate the extra chicken breasts and sauce you make tonight and use for a quick dinner later in the week.

Gallery Read the full recipe after the video.

Recipe Summary prep: 45 mins total: 1 hr 15 mins Servings: 4 med105471_0410_chicken_orzo.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 45 mins total: 1 hr 15 mins Servings: 4

Recipe Summary

prep: 45 mins total: 1 hr 15 mins

Servings: 4

prep: 45 mins

total: 1 hr 15 mins

prep:

45 mins

total:

1 hr 15 mins

Servings: 4

4

med105471_0410_chicken_orzo.jpg

med105471_0410_chicken_orzo.jpg

Ingredients

Ingredients

  • 1 tablespoon plus 1 teaspoon vegetable oil 4 chicken leg quarters (about 3 pounds total) 3 bone-in, skin-on chicken breast halves (about 1 1/2 pounds total) Coarse salt and ground pepper 1 large white onion, diced small 3 garlic cloves, minced 4 plum tomatoes, coarsely chopped 3/4 cup cider vinegar 2 medium carrots, diced small 1 1/4 cups orzo

Directions

Preheat oven to 400 degrees. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over high. Season chicken on both sides with salt and pepper. In batches, add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes. Flip chicken and cook 3 minutes more. Transfer chicken to a plate.

Pour off all but 1 tablespoon fat from pot and reduce heat to medium-high. Add onion and cook until translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper; cook until beginning to break down, about 3 minutes. Stir in vinegar and return chicken, skin side up, to pot; bring liquid to a boil. Transfer pot, uncovered, to oven and bake until chicken is cooked through, about 30 minutes.

Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add carrots and cook until slightly softened, about 3 minutes. Add orzo, tossing to coat. Add 1 3/4 cups water and bring to a boil; reduce heat to low and cover. Cook until water is absorbed and orzo is tender, about 15 minutes. Remove from heat; fluff pilaf with a fork.

Reserve chicken breasts and half the pan sauce and refrigerate for later use. Serve chicken leg quarters with pilaf and remaining pan sauce.

Cook’s Notes Wrap up and refrigerate the extra chicken breasts and sauce you make tonight and use for a quick dinner later in the week.

Cook’s Notes

Wrap up and refrigerate the extra chicken breasts and sauce you make tonight and use for a quick dinner later in the week.

Reviews (7)

 Add Rating & Review     7 Ratings   5 star values:        1    4 star values:        3    3 star values:        2    2 star values:        1    1 star values:        0

Reviews (7)

Add Rating & Review     7 Ratings   5 star values:        1    4 star values:        3    3 star values:        2    2 star values:        1    1 star values:        0

Add Rating & Review

7 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 0

7 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 0

7 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 0

  • 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       09/14/2013   This is one of my go-to recipes! I make it about once a month, always makining extra for later. I adore the vinegary, tangy sauce!  

Martha Stewart Member     Rating: 2 stars       01/27/2013   This meal was okay. Definitely very tangy due to the vinegar. I might make this again, minus the vinegar.  

Martha Stewart Member     Rating: Unrated       01/16/2011   This is a wonderful dish PLUS you can recycle leftover chicken and veggies into another meal......recipe in this issue offers guidelines for that as well  

Martha Stewart Member     Rating: Unrated       05/04/2010   My family loves this recipe!! Even my picky 9y/o. Any recipe that gets him to eat onions and tomatoes is a keeper!!  

Martha Stewart Member     Rating: Unrated       04/18/2010   I bought a whole chicken and used the pieces after cutting it up myself (cheaper than buying separate packs, I found). I used canned roma/plum tomatoes. The meal took some time to make since I had to fry up the chicken in two batches, but it was really good. I've never made orzo like that before and it was great! Would definitely make again - would be a good dish for a dinner party.  

Martha Stewart Member     Rating: Unrated       04/06/2010   I made this and thought it was pretty good. You can see my results here: http://marthaandme.wordpress.com/2010/04/06/tangy-chicken-with-orzo/  

Martha Stewart Member     Rating: Unrated       04/01/2010   The recipe shown on TV did not have chicken breasts in it. It was 4 chicken leg/thigh pieces. It was mentioned that you could use breast, but I was surprised to see ithe breast listed in addition to the leg quarters. I think this is an error!

    Martha Stewart Member

    Rating: Unrated 09/14/2013

This is one of my go-to recipes! I make it about once a month, always makining extra for later. I adore the vinegary, tangy sauce!

Rating: Unrated

Rating: 2 stars 01/27/2013

This meal was okay. Definitely very tangy due to the vinegar. I might make this again, minus the vinegar.

Rating: 2 stars

Rating: Unrated 01/16/2011

This is a wonderful dish PLUS you can recycle leftover chicken and veggies into another meal……recipe in this issue offers guidelines for that as well

Rating: Unrated 05/04/2010

My family loves this recipe!! Even my picky 9y/o. Any recipe that gets him to eat onions and tomatoes is a keeper!!

Rating: Unrated 04/18/2010

I bought a whole chicken and used the pieces after cutting it up myself (cheaper than buying separate packs, I found). I used canned roma/plum tomatoes. The meal took some time to make since I had to fry up the chicken in two batches, but it was really good. I’ve never made orzo like that before and it was great! Would definitely make again - would be a good dish for a dinner party.

Rating: Unrated 04/06/2010

I made this and thought it was pretty good. You can see my results here: http://marthaandme.wordpress.com/2010/04/06/tangy-chicken-with-orzo/

Rating: Unrated 04/01/2010

The recipe shown on TV did not have chicken breasts in it. It was 4 chicken leg/thigh pieces. It was mentioned that you could use breast, but I was surprised to see ithe breast listed in addition to the leg quarters. I think this is an error!

All Reviews for Tangy Chicken with Orzo Pilaf

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tangy Chicken with Orzo Pilaf

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest