Spanish Mediterranean Chicken Orzo

Similar to a paella where it’s all made in one large pan, the chicken is seasoned with smoked paprika, chili powder, cumin, seared lemon slices in butter and olive oil. The orzo is then toasted for a couple minutes in the same pan, a splash of white wine, tomatoes, Kalamata olives, a pinch of saffron, briny capers, crumbled feta and the finished with parsley. It comes together in about 20 minutes and it’s like being transported to Spain!

Ingredients

• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 lb. boneless skinless chicken breast
• 2 tsp. cumin
• 1 1/2 tsp. smoked paprika
• 2 tsp. chili powder
• 4-5 lemon slices
• 1 lb. orzo
• 4 garlic cloves, peeled and minced
• 1 pinch of saffron
• 1/2 cup white wine
• 3 cups chicken stock
• 3 roma tomatoes, small dice
• 1/2 cup pitted Kalamata olives
• 1/2 cup feta
• 2 tbsp. Italian parsley, minced
• salt and pepper

Directions

Start by heating up a large skillet over medium heat. Season both sides of the chicken evenly with cumin, chili powder, smoked paprika, salt and pepper. Add in the olive oil and butter and sear the chicken for about 3-4 minutes on each side. Just to get that nice golden sear. Remove from the pan and set it aside. Add in the lemon slices as well and let them cook for just a couple minutes to get some color. Then remove them and place on top of the chicken.

Pour in the orzo. Let that toast for a minute and absorb all the flavor. Stirring it until it gets slightly toasted. Then pour in the garlic, white wine, saffron, chicken stock. Add the chicken back in to finish cooking the rest of the way. Turn the heat down a little to medium low and let it simmer for about 10 minutes. Stirring occasionally.

While it’s cooking stir in the tomatoes, olives, capers and mix in evenly. After the orzo has been cooked crumble the feta over the top and finish with the parsley. Season with salt and pepper as needed.