- 3 T. olive oil
- 1 lb. coarsely chopped, cooked chicken
- 1 T. dried oregano
- 2 tsp. smoked paprika
- Kosher salt and freshly ground black pepper
- 2 T. balsamic vinegar
- 4 cloves garlic, minced
- 1 red bell pepper, minced
- ½ c. sliced sun dried tomatoes
- 2 c. dry orzo pasta
- 2 ½ c. chicken stock
- 2 T. capers, drained
- 2 ½ c. cherry tomatoes, halved
- 2 T. extra virgin olive oil
- ⅓ c. green onions
- 1 c. crumbled chèvre
In a large skillet, toss together the olive oil, chicken, oregano, paprika; season with salt and pepper.
Cook over medium-high heat until the chicken is browned all over. Stir in the balsamic vinegar and garlic, cook another minute. Using a slotted spoon, remove the chicken from the skillet.
Add the bell pepper and sun dried tomato to the drippings in the skillet. Cook until soft, 2-3 minutes.
Add the orzo and stock. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 5 to 10 minutes. Check for doneness and add water and continue cooking as needed.
Stir the chicken and capers into the orzo. Allow the chicken to warm through, about 3 minutes.
Meanwhile, toss the tomatoes with the olive oil and green onions in a bowl. Season with salt. To serve, spoon the tomatoes over the chicken and top with the chèvre.
- Yields: 6 servings
- Preparation Time: 20 minutes