Ingredients:
1, 3 pound chicken, cut up in even sized pieces
(may use 3 lb. package of chicken breasts
w/bone& skin - cut each breast in half)
Salt and pepper to taste
2 to 4 tablespoons vegetable or olive oil
1 medium onion
2 garlic cloves
1 tablespoon olive oil
1 can fat free chicken broth
1/4 cup lemon juice
1 cup chopped parsley
1/2 cup chopped celery leaves
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup orzo (rice shaped pasta)
Greek olives (klamato)
Recipe:
Peel and chop onion and garlic cloves. Sprinkle chicken with salt and pepper. Heat oil in large frying pan or Dutch oven. Sauté onion and garlic until tender; remove. Brown chicken, a few pieces at a time; set aside. Return all chicken, onion and garlic to pan. Add remaining ingredients except orzo.
Bring mixture to a boil then lower heat to low and simmer (do not boil) until chicken is done, about 20 minutes. Internal temperature should be 185 degrees.
Remove chicken and place on a warm dish. cover with plastic wrap or foil to keep it warm. Bring remaining juices to a boil, scraping browned bits from the bottom of the pot, and add 1 cup orzo and cook until tender, about 8 to 10 minutes (it will absorb most of the juices). Add split olives to orzo. Makes 4 to 6 servings.
To serve: Place 1 or 2 chicken pieces and a generous spoonful of orzo on each plate.