Orzo Risotto with Chicken Thighs
- 1 pound(s) uncooked boneless skinless chicken thigh(s)
- 2 Tbsp all-purpose flour
- 1/4 tsp table salt, divided
- 1/4 tsp black pepper, divided
- 2 spray(s) cooking spray
- 1 small uncooked red onion(s), thinly sliced, or more to taste
- 1 clove(s), medium garlic clove(s), minced, or more to taste
- 1 cup(s) uncooked orzo
- 2 cup(s) canned chicken broth, divided
- 1/4 tsp dried thyme, or more to taste
- 2 cup(s) frozen mixed vegetables, such as peppers and onions, not thawed (about 10 oz)
- Cut chicken thighs into bite-size pieces and place in a plastic bag with flour, 1/8 teaspoon salt and 1/8 teaspoon pepper; seal bag and shake to coat chicken.
- Coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and brown, about 2 minutes per side; remove chicken from pan.
- Off heat, recoat skillet with cooking spray; set over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 2 minutes. Add orzo; toast in skillet, stirring constantly, about 1 minute.
- Add 1 cup broth to skillet and reduce heat to medium heat; stir and scrape up any browned bits in bottom of skillet with a wooden spoon. Add chicken back to pan with thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper and frozen vegetables; stir well. Add remaining cup of broth and reduce heat to low; cover skillet and simmer until orzo is tender, chicken is completely cooked and vegetables are hot, about 10 minutes more. Yields about 1 1/3 cups per serving.