Name: Beer, Orzo and Chicken recipe
Ingredients: ½ cup orzo pasta;1 (12 fluid ounce) can or bottle beer;2 teaspoons canola oil;1 pound boneless chicken thighs;½ onion, minced;3 cloves garlic, crushed;1 cup low-sodium chicken broth;1 cup tomato sauce;½ cup pimentos, drained;1 tablespoon ground turmeric;½ cup frozen petite peas;salt and pepper to taste

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Ingredients

½ cup orzo pasta 1 (12 fluid ounce) can or bottle beer 2 teaspoons canola oil 1 pound boneless chicken thighs ½ onion, minced 3 cloves garlic, crushed 1 cup low-sodium chicken broth 1 cup tomato sauce ½ cup pimentos, drained 1 tablespoon ground turmeric ½ cup frozen petite peas salt and pepper to taste

Nutrition Info

378.9 calories carbohydrate: 35 g cholesterol: 77.6 mg fat: 11.2 g fiber: 4.1 g protein: 28.1 g saturatedFat: 2.5 g servingSize: - sodium: 424.1 mg sugar: 5.7 g transFat: : - unsaturatedFat: : -

Directions

Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo, set the remaining beer aside.
Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic, cook and stir until the onions are translucent.
Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric, cover and simmer for 10 minutes. Stir in the peas, simmer another 5 minutes. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

This is an quick and easy one-pot recipe that highlights the orzo.

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