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Tomato-Feta Chicken with Orzo |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Tomato-Feta Chicken with Orzo recipe on the web!!Prep: 10 min; Cook: 1 hr 20 min _ tablespoons olive or vegetable oil _ to 3 1/2 pounds cut-up broiler-fryer chicken _ tablespoon olive or vegetable oil _ 3/4 cups frozen small whole onions (from 16-ounce bag) _ cloves garlic, finely chopped ___ cup white wine or apple juice _ tablespoons chopped fresh cilantro or parsley _ tablespoon chopped fresh or 1 tsp dried oregano leaves ___ teaspoon pepper _ (14 1/2-ounce) cans (each) stewed tomatoes, drained _ cups hot cooked rosamarina (orzo) pasta or rice ___ cup crumbled feta cheese (2 ounces) 1. Heat 2 tablespoons oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Remove chicken from skillet with tongs. 2. Add 1 tablespoon oil to drippings in skillet. Heat over medium-low heat. Cook onions in oil mixture about 6 minutes, stirring occasionally, until golden brown. Stir in garlic. Cook and stir about 30 seconds or until garlic is light golden brown. 3. Stir in remaining ingredients except pasta and cheese, breaking up tomatoes with a fork or snipping with kitchen scissors. Add chicken. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. 4. Serve tomato mixture over chicken and pasta. Sprinkle with cheese and, if desired, additional chopped fresh cilantro. NUTRITION FACTS: 1 Serving:; Calories 400 (Calories from Fat 180); Fat 20g (Saturated 5g); Cholesterol 75mg; Sodium 340mg; Carbohydrate 30g (Dietary Fiber 3g); Protein 28g % DAILY VALUE:; Vitamin A 12%; Vitamin C 18%; Calcium 10%; Iron 16% DIET EXCHANGES:; 1 Starch; 4 Lean Meat; 3 Vegetable; 1 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Rice Stuffing Apricot Wild Rice Stuffing CHICKEN BASICS Thyme-Baked Chicken with Vegetables Spicy Jamaican Chicken and Potatoes Skillet-Fried Chicken Oven-Fried Chicken Chicken and Dumplings Coq au Vin Roasted Chicken and New Potatoes Zesty Italian Chicken Indonesian Peanut Chicken Smoked Gouda- and Spinach-Stuffed Chicken Chicken Cacciatore Tomato-Feta Chicken with Orzo Chicken with Curry Sour Cream Sauce Crunchy Garlic Chicken Baked Chicken Kiev Two-Mustard Chicken Chicken Satay with Peanut Sauce Peanut Sauce Tandoori Chicken and Chutney Spicy Yogurt Marinade Smothered Chicken Summer Garden Chicken Stir-Fry Fiesta Taco Casserole Chicken à la King Chicken Pot Pie Chicken Club Salad with Hot Bacon Dressing TURKEY BASICS Maple-Glazed Turkey Breast Turkey with Lemon Rice Brandied Turkey with Cheese Turkey Divan Duckling with Orange Sauce Roast Goose with Apple Stuffing Pheasant with Rosemary Cream Sauce Pheasant Stew POULTRY BASICS CUTTING UP A WHOLE CHICKEN HOW TO BONE A CHICKEN BREAST HOW TO CARVE CHICKEN AND TURKEY HOW TO FLATTEN CHICKEN BREASTS TIMETABLE FOR ROASTING POULTRY TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT WHAT'S NEW WITH CHICKEN BREASTS THE SKINNY ON SKIN |
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