Ingredients
- 4 bone-in Chicken Thighs
- 1 cup Anna Orzo
- 2 cans Cento Cannellini Beans (15.5 oz), drained & rinsed
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Cento Garlic Paste in a Tube
- 1/2 tsp Cento Onion Powder
- 1 Cento Hot Chili Peppers
- 1 Onion, diced
- 1 cup Cherry Tomatoes, halved
- 4 cups Baby Spinach
- 2 tbsp Fresh Basil Leaves, chopped
- 1 tbsp Fresh Dill, chopped
- 1 tbsp Chives, chopped
- 1 tsp Cento Italian Seasoning
- Cento Ground Black Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
- 2 cups Cento Chicken Stock
Directions
Preheat the oven to 375°F. In a food processor, blend 1 can of cannellini beans with stock, olive oil, and salt until smooth, then set aside. In a large oven-safe skillet over medium heat, heat olive oil. Season chicken thighs with salt and pepper, then place skin-side down and sear until crisp. Flip and cook for another few minutes, then remove and set aside. In the same pan, add onion and cook until softened, then stir in garlic paste and chili flakes. Add spinach and cook until wilted, then stir in the uncooked orzo and onion powder. Pour in the blended bean mixture, then add the second can of beans and nestle chicken thighs back into the pan. Cover and transfer to the oven for 25 to 30 minutes, until the orzo is tender and the chicken is cooked through. Meanwhile, in a bowl, toss the cherry tomatoes with olive oil, red wine vinegar, and Italian seasoning. Remove the skillet from the oven, spoon the tomato mixture over the top, and finish with fresh basil, dill, and chives. Serves 4 to 6.
