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Tuscan chicken orzotto

4 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Chicken Recipes, Italian Kitchen, Main Food Recipes
Servings 4 servings
Calories 530 kcal


  • 1Kg chicken thighs, bone in, skin on
  • 1/2 tsp Mixed herbs
  • 300g orzo
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, sliced or 125g roasted peppers from a jar
  • 100g of sunblush tomatoes
  • 2 tbsp tomato purée
  • 600ml chicken stock
  • 150g of spinach, wilted and water drained
  • 2 tbsp low fat cream cheese


  • Heat oven to 170 fan.
  • Nestle the chicken thighs into a shallow casserole dish with a lid. Season, sprinkle with mixed herbs and rub a little OO in the skin. Pop in the oven for 30 mins (lid off).
  • Remove from the oven and move the chicken to a plate. Add the orzo, toms, peppers, purée and stock to the casserole. Stir well. Sit the chicken back on top, pop the lid on and return to the oven for 20mins.
  • Remove from the oven and move the chicken to a plate. Add the wilted spinach and cream cheese and give it a quick stir and return the chicken & juices to the casserole.
  • Give it a final blast in the oven for a further 10 mins with the lid off. Serve with plenty of crusty garlic bread.

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