Ingredients

The following ingredients have 4 Servings
  • ½ cup all-purpose flour
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 8 chicken thighs (boneless and skinless)
  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • ¼ teaspoon red pepper flakes
  • ½ tablespoon dried oregano
  • 1 tablespoon fresh thyme (chopped)
  • 1½ cups orzo (dry)
  • 1 cup white wine
  • 2 cups chicken broth (low sodium)
  • ¾ cup kalamata olives (pitted)
  • ¼ cup feta cheese (crumbled)
  • 2 tablespoons fresh parsley (chopped)
  • ½ lemon (cut into wedges)

Instruction

  • In a medium sized bowl whisk together the flour, smoked paprika, garlic powder, salt and pepper.
  • Dredge the chicken thighs through the flour mixture. 
  • In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken thighs and cook for about 4 minutes per side or until crispy. Don't worry if the chicken isn't cooked through completely. We'll continue cooking it later. Transfer the chicken to a plate and set aside.
  • In the same skillet, add the remaining tbsp of olive oil. Add the onion, garlic, red pepper flakes, oregano, thyme and stir. Cook for about 1 minute, just until the garlic gets aromatic and the onion begins to soften a bit. At this point you can season with a bit of salt and pepper.
  • Add the orzo to the skillet, pour in the wine, chicken broth and stir. Bring to a boil, then reduce heat to a medium. Add the chicken back to the skillet, cover with a lid and cook for about 10 minutes or until the orzo is cooked through, stirring occasionally. 
  • Garnish with kalamata olives, feta cheese, parsley and lemon wedges.
  • Serve while warm.