Chicken and Orzo with Lemon and Olives
Try this Chicken and Orzo with Lemon and Olives recipe, or contribute your own.
Try this Chicken and Orzo with Lemon and Olives recipe, or contribute your own.
- olive oil
- 2 tablespoons olive oil
- 3 cups chicken broth
- ingredients
- 1
- 1 1/2
- 3
- 2
- cups
- chicken broth
- cup
- 1 large bay leaf
- 3/4
- tablespoons
- teaspoon
- 1 1/2 cups orzo
- ingredientsfour whole chicken legs salt pepper to taste 2 tablespoons olive oil 1 1/2 cups orzo 3 cups chicken broth 1 large clove garlic, minced 1 small lemon, cut into 8 wedges 1 teaspoon freshly squeezed lemon juice 3/4 cup pitted kalamata olives 1 large bay leaf 3 tablespoons chopped fresh o
- four whole chicken legs salt pepper to taste 2 tablespoons olive oil 1 1/2 cups orzo 3 cups chicken broth 1 large clove garlic, minced 1 small lemon, cut into 8 wedges 1 teaspoon freshly squeezed lemon juice 3/4 cup pitted kalamata olives 1 large bay leaf 3 tablespoons chopped fresh o
- four whole chicken legs salt pepper to taste 2 tablespoons olive oil 1 1/2 cups orzo 3 cups chicken broth 1 large clove garlic, minced 1 small lemon, cut into 8 wedges 1 teaspoon freshly squeezed lemon juice 3/4 cup pitted kalamata olives 1 large bay leaf 3 tablespoons chopped fresh o
- four whole chicken legs
- four whole chicken legs
- salt pepper to taste
- salt pepper to taste
- orzo
- 1 large clove garlic minced
- large clove garlic minced
- 1 small lemon cut into 8 wedges
- small lemon cut into 8 wedges
- 1 teaspoon freshly squeezed lemon juice
- freshly squeezed lemon juice
- 3/4 cup pitted kalamata olives
- pitted kalamata olives
- large bay leaf
- 3 tablespoons chopped fresh oregano divided (i used 1 tablespoon of dried oregano)
- chopped fresh oregano divided (i used 1 tablespoon of dried oregano)
- Carbohydrate 418.855805683309 g
- Cholesterol 4111.4424 mg
- Fat 774.226665431194 g
- Fiber 11.3961394173136 g
- Protein 940.030420271868 g
- Saturated Fat 231.084883866241 g
- Serving Size 1 1 recipe (6824g)
- Sodium 6017.94477667752 mg
- Sugar 407.459666265996 g
- Trans Fat 67.3694675871972 g
- Calories 12607 calories
Step-by-step
- Gather all ingredients.
- Preheat oven and prepare chicken legs with salt and pepper.
- Heat olive oil in a skillet and brown the chicken.
- Add orzo, chicken broth, garlic, lemon wedges, lemon juice, kalamata olives, bay leaf, and oregano.
- Bake until the chicken is cooked through and the orzo is tender.
When combining poultry and pasta in a single vessel, starch gelatinization and protein denaturation must occur at compatible rates to prevent the orzo from turning pasty while the chicken renders its fat. Orzo releases significant amylose starch as it hydrates in simmering broth, which thickens the surrounding liquid into an emulsion. To keep this starchy matrix from becoming gluey, maintain a gentle simmer rather than a rolling boil, as excessive mechanical agitation shears the swollen starch granules prematurely.
Whole chicken legs supply connective tissue rich in collagen, which melts into gelatin during extended cooking and contributes body to the braising liquid. Salting the meat at least forty minutes prior to heat application draws out surface moisture via osmosis and dissolves muscle proteins, improving moisture retention during the cooking process. As the rendered chicken fat mingles with the starchy orzo cooking liquid, it creates a rich mouthfeel without requiring added dairy fats.
Acidic components like lemon juice and cured kalamata olives must be managed carefully regarding timing to prevent protein toughening and undesirable color changes in green herbs. Introducing high-acid ingredients too early alters the pH of the braising medium, tightening muscle fibers in the poultry and suppressing starch hydration. Reserve the fresh lemon juice and delicate herbs until the final stages of heat transfer to preserve volatile aromatic compounds.
A heavy-bottomed Dutch oven is ideal for this application because cast iron provides the thermal mass necessary to maintain steady, even heat distribution across the base. If a heavy lidded pot is unavailable, a standard skillet covered tightly with a double layer of heavy-duty aluminum foil will trap steam effectively, though monitoring liquid absorption requires careful lifting of the seal to check moisture levels every ten minutes.
