Orzo Con Pollo
Deliciously seasoned with the bold flavors of saffron and cumin to make a satisfying meal
Ingredients
Ingredients
1 tbsp vegetable oil
6 chicken thighs and legs, bone in
2.25 cups chicken broth, divided
1.50 tsp ground cumin powder
1 tsp garlic salt
0.25 tsp saffron
0.50 tsp hot pepper sauce
6 oz Creamette® Orzo
2 cups chopped fresh tomato
0.66 cup frozen peas
0.66 cup green bell peppers, diced
4 tbsp diced pimiento, drained
Directions
Cooking Directions
1
In Dutch oven over medium heat, heat oil. Add chicken pieces; cook until golden on all sides, about 10 minutes.
2
Add 1 cup chicken broth; heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes.
3
Stir seasonings into remaining chicken broth; add to chicken. Heat to boiling.
4
Stir in uncooked pasta. Reduce heat; cover. Simmer 10 minutes, stirring frequently.
5
Stir in vegetables; cover and cook 5 minutes or until pasta is tender and liquid is absorbed.
