The easiest dinner of your dreams! Pop it in the oven, leave it, and tuck in! Chicken is cooked on a bed of orzo loaded with garlic, red & green pepper, onion, and spinach.
One-tray Orzo & Chicken
One-tray Orzo & Chicken
with NOMU One For All Rub & fresh chives
Hands on Time: 10 - 25 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chicken
- Chicken Stock
- Free-range Chicken Thighs
- Fresh Chives
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Green Bell Pepper
- Green Bell Peppers
- Lemon
- NOMU One For All Rub
- Onion
- Onions
- Red Bell Pepper
- Red Bell Peppers
- Spinach
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
LET’S GET GOING
Preheat the oven to 200°C. Boil the kettle. Pat the chicken dry with paper towel. Coat in oil, the rub, and seasoning.
ONE DISH TO RULE THEM ALL
In an ovenproof dish, add the orzo, the sliced red and green pepper, the sliced onion, the grated garlic, the stock, 150ml of boiling water, seasoning, and the cream. Top with the seasoned chicken. Roast in the hot oven for 35-40 minutes until the orzo is cooked through and the chicken is becoming crispy, shifting halfway.
DON’T LEAF IT OUT
When the roast is done, remove the dish from the oven. Remove the chicken from the dish and set aside for serving. Add the rinsed spinach to the cooked orzo and mix until fully combined and starting to wilt.
WINNER, WINNER, CHICKEN DINNER!
Plate up the orzo. Side with the delicious chicken and sprinkle over the chopped chives. Squeeze over some lemon juice (to taste). Well done, Chef!
Free-range Chicken Thighs - 2
NOMU One For All Rub - 10ml
White Basmati Rice - 1
Red Bell Pepper - 1
Green Bell Pepper - 1
Onion - 1
Garlic Clove - 1
Chicken Stock - 5ml
Fresh Cream - 50ml
Spinach - 20g
Fresh Chives - 1
Lemon - 1
LET’S GET GOING
Preheat the oven to 200°C. Boil the kettle. Pat the chicken dry with paper towel. Coat in oil, the rub, and seasoning.
ONE DISH TO RULE THEM ALL
In an ovenproof dish, add the orzo, the sliced red and green pepper, the sliced onion, the grated garlic, the stock, 300ml of boiling water, seasoning, and the cream. Top with the seasoned chicken. Roast in the hot oven for 35-40 minutes until the orzo is cooked through and the chicken is becoming crispy, shifting halfway.
DON’T LEAF IT OUT
When the roast is done, remove the dish from the oven. Remove the chicken from the dish and set aside for serving. Add the rinsed spinach to the cooked orzo and mix until fully combined and starting to wilt.
WINNER, WINNER, CHICKEN DINNER!
Plate up the orzo. Side with the delicious chicken and sprinkle over the chopped chives. Squeeze over some lemon juice (to taste). Well done, Chef!
Free-range Chicken Thighs - 4
NOMU One For All Rub - 20ml
White Basmati Rice - 1
Red Bell Pepper - 1
Green Bell Pepper - 1
Onion - 1
Garlic Clove - 1
Chicken Stock - 10ml
Fresh Cream - 100ml
Spinach - 40g
Fresh Chives - 1
Lemon - 1
LET’S GET GOING
Preheat the oven to 200°C. Boil the kettle. Pat the chicken dry with paper towel. Coat in oil, the rub, and seasoning.
ONE DISH TO RULE THEM ALL
In an ovenproof dish, add the orzo, the sliced red and green peppers, the sliced onion, the grated garlic, the stock, 450ml of boiling water, seasoning, and the cream. Top with the seasoned chicken. Roast in the hot oven for 40-45 minutes until the orzo is cooked through and the chicken is becoming crispy, shifting halfway.
DON’T LEAF IT OUT
When the roast is done, remove the dish from the oven. Remove the chicken from the dish and set aside for serving. Add the rinsed spinach to the cooked orzo and mix until fully combined and starting to wilt.
WINNER, WINNER, CHICKEN DINNER!
Plate up the orzo. Side with the delicious chicken and sprinkle over the chopped chives. Squeeze over some lemon juice (to taste). Well done, Chef!
Free-range Chicken Thighs - 6
NOMU One For All Rub - 30ml
White Basmati Rice - 1
Red Bell Peppers - 2
Green Bell Peppers - 2
Onions - 2
Garlic Cloves - 2
Chicken Stock - 15ml
Fresh Cream - 150ml
Spinach - 60g
Fresh Chives - 1
Lemon - 1
LET’S GET GOING
Preheat the oven to 200°C. Boil the kettle. Pat the chicken dry with paper towel. Coat in oil, the rub, and seasoning.
ONE DISH TO RULE THEM ALL
In an ovenproof dish, add the orzo, the sliced red and green peppers, the sliced onion, the grated garlic, the stock, 600ml of boiling water, seasoning, and the cream. Top with the seasoned chicken. Roast in the hot oven for 40-45 minutes until the orzo is cooked through and the chicken is becoming crispy, shifting halfway.
DON’T LEAF IT OUT
When the roast is done, remove the dish from the oven. Remove the chicken from the dish and set aside for serving. Add the rinsed spinach to the cooked orzo and mix until fully combined and starting to wilt.
WINNER, WINNER, CHICKEN DINNER!
Plate up the orzo. Side with the delicious chicken and sprinkle over the chopped chives. Squeeze over some lemon juice (to taste). Well done, Chef!
Free-range Chicken Thighs - 8
NOMU One For All Rub - 40ml
White Basmati Rice - 1
Red Bell Peppers - 2
Green Bell Peppers - 2
Onions - 2
Garlic Cloves - 2
Chicken Stock - 20ml
Fresh Cream - 200ml
Spinach - 80g
Fresh Chives - 1
Lemon - 1
Woolies Products in this dish
