French Onion Chicken&Orzo

• servings: 3
• active time: 0:45
• total time: 1:00

Ingredients

3 chicken thighs

1.5-2 cups of orzo

1-1.5 onions (by preference)

Beef bullion ~2-tbsp

Water to cover ingredients

Salt to taste

Pepper to taste

Paprika ~1tbsp

Chilli powder 2tsp

Cumin 2tsp

Directions

1. Rub some salt into the chicken thighs for a better sear.

2. On med-high heat in a large pot sear the chicken thighs in oil to get a crust on them, you do not have to worry about cooking them through yet. ~3 mins each side

3. Cut your onions into slices or small cubes in the time it takes the chicken to sear (or before if it takes you a little longer)

4. Once they are seared on both sides take them out, turn the heat on med-low and add your onions. Stir to get the chicken crusts off the bottom, periodically stir the onions every 2 ish minutes for 25-30 min (check step 5). This can be shortened at a loss of flavor.

5. While the onions caramelize, cut the chicken thighs into preferred size pieces. If there is bones in the things you can removed them now before you cut them. It’s ok for the chicken to be raw in the middle, we will finish cooking it.

6. When the onions are brown to color but not burnt, add the chicken and continue cooking for about 3-5 minutes. Add water or beef stock. If using water add your powdered or paste bullion now. This should be lightly higher than the ingredients.

7. Add orzo, make sure everything is under liquid if not add some more broth and bring it to a simmer NOT a rolling boil.

8. Let cook stirring periodically until most if not all of the broth has been absorbed by the orzo. The chicken will have finished cooking.

9. If your orzo are still undercooked, add a little more water or broth about 1/4 cup at a time to avoid adding too much.

10. The dish is done when you have little to no liquid, cooked orzo and chicken. Enjoy

Notes

-Yan Ludwig