Beer, Orzo and Chicken Recipe

Beer, Orzo and Chicken Recipe

  • 1/2 cup orzo pasta
  • 1 (12 fluid ounce) can or bottle beer
  • 2 teaspoons canola oil
  • 1 pound boneless chicken thighs
  • 1/2 onion, minced
  • 3 cloves garlic, crushed
  • 1 cup low-sodium chicken broth
  • 1 cup tomato sauce
  • 1/2 cup pimentos, drained
  • 1 tablespoon ground turmeric
  • 1/2 cup frozen petite peas
  • salt and pepper to taste
  1. Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
  2. 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.
  3. 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.
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