Mexican Chicken with Orzo
I found this recipe in the Super Suppers II cookbook. Their recipe called for pork chops and rice. However, I didn't have pork chops and I like the texture of orzo. I also substituted a can of tomatoes with green chilies for the can of diced green chilies. I'm not a big fan of spicy heat so I toned it down.
This is a real simple one dish meal that can be thrown together after a long day and let the stove do the work. I opted to reduce the recipe some since I was only cooking it for my husband and I.
After seasoning the chicken on both sides I laid them in a hot pan and left them. Yep that's right. I completely ignored them. Like that boy in highschool that never called me even though he SAID he would! I mean how rude is that? I'm ok. Really I am.
Glad I got that off my chest! So about the chicken. I fried it up on both sides till it was golden. Then I added the seasoning...
....the orzo, peppers, onions, can of tomatoes with chilies, salt, pepper and water (or chicken broth). Bring to a boil; cover and reduce heat to a simmer for 35-40 min.
My kitchen was smelling yummy by this time. So I sprinkled some cheese on top and a dollop of sour cream to finish it off. It was reallly good. Warm, comforting and spicy. Just like I like my men! My hubby fits that bill. (Unlike that guy in highschool.) It's ok. I'm soooo over it. REALLY, I am.
Mexican Chicken with Orzo
adapted from Super Suppers II
2 Tbls vegetable oil
4 boneless skinless chicken breasts
1/2 cup uncooked orzo pasta
1 large sweet onion, diced
1 med. pepper, diced
1 can diced tomatoes with green chilies
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
1 cup water
Preheat oil in large saute skillet. Salt and pepper chicken on both sides. Cook chicken in hot oil about 14-16 min or until done, turning once. Add remaining ingredients, cover and cook over medium-low heat 35-40 minutes or until pasta is tender.
Serve with shredded cheddar and sour cream. Or you can add avocado, lettuce or shredded montery jack cheese for even more spice.