Ingredients
- 2 tbsp Cento Classico Olive Oil
- 1 lb boneless, skinless Chicken Thighs, cut into 1-inch pieces
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 1/2 tsp Bellino Minced Garlic
- 1 White Onion, diced
- 3 Carrots, peeled and diced
- 2 Celery Stalks, diced
- 5 cups Cento Chicken Stock
- 2 Cento Bay Leaves
- 1 cup Water
- 3/4 cup Anna Orzo
- 1 sprig Fresh Rosemary
- 1 Lemon, juiced
- 2 tbsp Fresh Italian Parsley, chopped
- 1/2 tsp Dried Thyme Leaves
Directions
Heat oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste, then cook until golden, about 2-3 minutes. Set aside. To the pot, add the garlic, onion, carrots and celery, cooking until tender, about 3-4 minutes. Stir in thyme until fragrant. Add chicken stock, bay leaves and 1 cup water; bring to a boil. Once boiling, stir in orzo, rosemary, lemon juice and chicken. Reduce heat and simmer until orzo is tender, about 10 minutes. Stir in parsley and season with salt and pepper, to taste.
