Chicken Italiano
Yield: 5-6
Ansley Wall
@tidal_tastes
00:05
Prep
00:25
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken Italiano
3 tablespoons
avocado oil
5
salt and pepper, to taste
4
chicken sausage links, cut into pieces
1 cup
onions, diced
1 pint
cherry tomatoes, halved
1 1/2 teaspoons
Italian seasoning
4-5
garlic cloves, minced
1 cup
orzo pasta
1/2 cup
white or rose wine*
1/2 cup
roasted red bell peppers, chopped
1/2 cup
Kalamata and/or Castelveltrano olives, chopped
1/4 cup
capers, drained
2 cups
chicken stock
1/3 cup
parmesan cheese, grated
- In a large Dutch oven heat avocado oil over medium-high heat.
- Season chicken with salt and pepper to desired taste, and add to the hot oil in the pan.
- Sear chicken on both sides until a nice golden brown (3-5 minutes per side) and remove from the pan.
- Add the sliced chicken sausage and cook until brown (about 3-4 minutes).
- Mix in the onions and scrape the brown bits from the bottom of the pan as they soften.
- Add tomatoes, Italian seasoning, garlic and orzo pasta to the pan and mix together.
- Stir in wine (or substitute with water or chicken stock) and let it cook down for a few minutes, continuing to scrape the bits from the bottom of the pan.
- Add the peppers, olives, capers and chicken stock. Stir and bring to a boil.
- Reduce heat to simmer and add the browned chicken pieces back to the pot, cover with a lid, and cook until the chicken reaches an internal temperature of 165°F and the orzo is cooked.
- Remove the lid, mix in parmesan cheese, add more salt and pepper if needed, and stir to combine before serving.
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Chicken Italiano
Ansley Wall
@tidal_tastes
Yield: 5-6
00:05
Prep
00:25
Cook
00:30 Total Time
Ingredients
Directions
Chicken Italiano
3 tablespoons
avocado oil
5
salt and pepper, to taste
4
chicken sausage links, cut into pieces
1 cup
onions, diced
1 pint
cherry tomatoes, halved
1 1/2 teaspoons
Italian seasoning
4-5
garlic cloves, minced
1 cup
orzo pasta
1/2 cup
white or rose wine*
1/2 cup
roasted red bell peppers, chopped
1/2 cup
Kalamata and/or Castelveltrano olives, chopped
1/4 cup
capers, drained
2 cups
chicken stock
1/3 cup
parmesan cheese, grated
- In a large Dutch oven heat avocado oil over medium-high heat.
- Season chicken with salt and pepper to desired taste, and add to the hot oil in the pan.
- Sear chicken on both sides until a nice golden brown (3-5 minutes per side) and remove from the pan.
- Add the sliced chicken sausage and cook until brown (about 3-4 minutes).
- Mix in the onions and scrape the brown bits from the bottom of the pan as they soften.
- Add tomatoes, Italian seasoning, garlic and orzo pasta to the pan and mix together.
- Stir in wine (or substitute with water or chicken stock) and let it cook down for a few minutes, continuing to scrape the bits from the bottom of the pan.
- Add the peppers, olives, capers and chicken stock. Stir and bring to a boil.
- Reduce heat to simmer and add the browned chicken pieces back to the pot, cover with a lid, and cook until the chicken reaches an internal temperature of 165°F and the orzo is cooked.
- Remove the lid, mix in parmesan cheese, add more salt and pepper if needed, and stir to combine before serving.
