One Pot Chicken with Orzo and Olives

• •
  4 Chicken Thigh, Bone-In, Skin-On(772g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

• •
  1 1 pinch salt and pepper ($0.05)
• •
  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  4 Garlic(12g)
• •
  15 oz Canned Diced Tomatoes
• •
  0.3 cup Olives, Black, Canned, Pitted
• •
  0.5 tsp Oregano, Dried
• •
  2 cup Low Sodium Chicken Broth
• •
  1.5 cup Pasta, Orzo, White, Dry
• •
  0 Parsley, Fresh(15g)

Instructions

1. 1Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Heat the olive oil in a large, deep skillet over medium-high heat until shimmering, about 2–3 minutes.
2. 2Place the chicken thighs skin-side down in the hot oil and cook for 5–7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 5–7 minutes until golden brown. Transfer to a clean plate.
3. 3Pour off all but 1 tablespoon of fat from the skillet. Add the minced garlic and cook over medium heat for 1 minute, stirring constantly, until fragrant.
4. 4Add the canned diced tomatoes with juices, dried oregano, black olives, and a pinch of pepper. Stir well, scraping up any browned bits from the bottom of the skillet. Cook for 1–2 minutes until combined.
5. 5Pour in the chicken broth and add the dry orzo, stirring to combine. Nestle the browned chicken thighs into the mixture, cover with a lid, and bring to a boil over medium-high heat, about 3–5 minutes.
6. 6Reduce heat to low and simmer covered for 15 minutes until the orzo is tender, the chicken internal temperature reaches 165°F, and most of the liquid is absorbed.
7. 7Remove from heat, let rest uncovered for 5 minutes, then gently fluff the orzo and vegetables with a fork.
8. 8Divide evenly into 4 airtight containers while hot. Top with freshly chopped parsley before serving or storing.