Kalamata Chicken with Orzo

by | Apr 23, 2017 @ 8:14 AM


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Kalamata Chicken with Orzo is one of the featured recipe this week at my Publix.
It is really good. I decided to take the bones out before I served to make it easier for my little girls. 🙂

3 3/4 lb chicken leg quarters (On sale 99¢/LB at my store)
2 tablespoons extra-virgin olive oil
1 teaspoon Greek seasoning
5 oz fresh presliced sweet onions (1 cup)
8 oz mini sweet pepper rings (Mini Sweet Peppers BOGO $2.99)
1 cup chicken broth
1 (8-oz) can no-salt-added tomato sauce
1/2 cup Greek yogurt ranch dressing
1/4 teaspoon crushed red pepper
1/2 cup orzo pasta ($1.59 Regular price)
1/2 cup pitted Kalamata olive halves
3 cups baby spinach (BOGO $3.99 this week)
Cut chicken in half, separating thigh and drumstick. Place in large bowl: oil, seasoning, and chicken; toss to coat (wash hands). Preheat large, nonstick sauté pan on medium-high 1–2 minutes.
Place chicken in pan, skin-side down; cook 3–4 minutes on each side or until browned. Transfer chicken to slow cooker.
Add onions and peppers to sauté pan; cook 4–5 minutes, stirring occasionally, or until vegetables begin to brown. Whisk broth, tomato sauce, dressing, and red pepper; stir into pan with onions and peppers until blended. Bring mixture to boil; pour over chicken.
Cover slow cooker; cook on HIGH for 2 hours.
Stir in pasta and olives; cover and cook 30–45 more minutes until pasta is tender and chicken pulls easily from bone. Stir in spinach. Serve.

To find more easy delicious recipe, Go HERE

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