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Chicken thighs, boneless skinless
Lemon, Juice of
Parsley, fresh leaves
Kosher salt and freshly ground black pepper
Heat 1 tablespoon olive oil in pot over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden
Add 1 tablespoon oil, garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
Paulina Ancona • 2018-12-17