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Recipe Printable
Dutch Oven Chicken Orzo
Equipment
- dutch oven
Ingredients
- 3-4 tbsp avocado oil
- 2½ lbs skin-on, bone-in chicken thighs
- 2 cups carrots, sliced in ¾ inch diagonals
- 2 cups celery, thinly sliced
- 2 leeks, thinly sliced, washed, and rinsed
- 1 green onions, thinly sliced
- 2 tsp garlic, minced
- 2-3 cups chicken stock
- ½ tsp smoked paprika
- 3 sprigs thyme, bundled together with the other herbs
- 3-4 sprigs flat-leaf parsley bundled together with the other herbs
- 5 sprigs fresh dill bundled together with the other herbs
- ¾ cup orzo
for serving
- 2 tbsp fresh dill and parsley, finely chopped
Instructions
- Heat the avocado oil over medium heat in a Dutch oven. Place the chicken skin-side down and brown for approximately 5 minutes, or until the skin is golden brown. Flip and sear for an additional 5 minutes.Remove the chicken to a plate.
- Preheat the oven to 350℉. In the same Dutch oven, with the chicken drippings and oil still hot, add the carrots, celery, onion, and leeks, and season with salt and pepper. Saute for 8-10 minutes. Add the garlic and paprika, then saute for 1 more minute until fragrant.
- Return the chicken to the pan, skin side up, on top of the vegetables. Add the chicken stock, then tie the herbs together and place them on top. Bring to a boil, then cover, and place in the oven for 40-45 minutes or until chicken is cooked through.
- After baking, uncover, remove the herb bundles and stir in the orzo.Cover again and allow to sit on the counter or stove (heat off) for 20-25 minutes, until the orzo is tender.Serve with a sprinkle of chopped parsley and dill.
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