- 60 g butter
- 2 tbsp olive oil
- 8 chicken breasts ( I used a mixed of breast and thighs)
- 1 onion, chopped
- 4 cloves garlic, minced
- 250 g fresh button mushrooms, sliced,
- 1 16 oz package orzo
- 32 oz chicken stock
- Fresh herbs (I used a mix of thyme and rosemary)
- 1 tsp smoked paprika
- Salt and pepper to season
- A handful of cherry tomatoes
- Preheat oven to 375.
- Season the chicken with salt and black pepper.
- In large skillet, heat 4 tbsp of oil and brown the chicken in batches for about 4 minutes on each side.
- Transfer to a plate and keep aside.
- In a large pot, add the 2 tbsp of olive oil and butter.
- Add onions and fry for 3 minutes.
- Mix in garlic and stir constantly for 1 minute.
- Add mushrooms and herbs. Cook until the mushrooms just begin to soften.
- Mix in smoked paprika and season with salt and pepper.
- Add orzo and stir until orzo is lightly toasted and fragrant.
- Place orzo into a baking dish/cast iron pot and top with the chicken pieces and cherry tomatoes
- Pour chicken stock over orzo and chicken and bake for 30-45 minutes or until the liquid has been absorbed and the orzo is cooked.
- Serve hot.
