Go Back Email Link

Dutch Oven Chicken Orzo

Healthy Elizabeth
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6

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.