Monday, March 22, 2010

Chicken Stew and Orzo

1 LB Bonelss Chicken Thighs
4 Medium Yellow Potatoes
6 Cherry Tomatoes
1 Cup chopped Carrots
1 Cup chopped Celery
1 Cup chopped Onion
1 TBLS Italian Seasoning
Dash of Salt
Dash of Pepper
1/4 Tsp Ground Nutmeg
Olive Oil
1 Package Orzo Pasta
Parmesan or Romano Shredded Cheese

For 4-6 People

If possible use a dutch oven for this recipe, alternatively a large saucepan with lid can be used.

Warm some Olive Oil in the Dutch Oven or pan and add onion, cook until golden. Set aside. Peel Potatoes and cut into 2 inch pieces, cut the Chicken thighs with kitchen scissors into 1 inch pieces. Add to pot, along with chopped carrots, chopped celery, chopped onion, Italian Seasoning, Salt, Pepper and Nutmeg.

Cook covered over Medium-Low heat, stirring occasionally. Cook for one hour or until potatoes are soft and chicken is thoroughly cooked. Add 3 cups of water, bring to a boil. Add Orzo pasta and cook uncovered for time specified on package. Place in Soup in bowls and add plenty of Parmesan or Romano Cheese.

Buon Appetito!

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