STREAMING NOW: Pop Culture Baking Class

Chicken Thighs and Orzo

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“While searching my "archives" (read - box in the back of the pantry) for Zaar World Tour II recipes, I ran across this gem that was torn out of BHG, Sepember 2004 edition. Sounds Italian to me.”

Ingredients Nutrition


  1. In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside.
  2. Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
  3. Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
  4. Simmer, covered, 25 to 30 minutes or until chicken is done (180ºF on meat thermometer) & orzo is tender.
  5. If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
  6. Stir in pancetta, olives and basil & heat through.
  7. To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a