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This easy one-pan meal brings together juicy chicken with crispy and creamy orzo- quick to prepare, and the oven does all the work!
1 bag (500 grams/1 pound) Gefen Orzo
3 tablespoons olive oil
1 tablespoon chicken soup mix (if using water instead of broth)
1/4 teaspoon salt
dash of pepper
4 cups room-temperature water or chicken broth, such as Manischewitz
8–10 pieces boneless, skinless pargiyot (chicken thighs)
1/2 cup apricot jam
2 tablespoons soy sauce
3 cubes Dorot Gardens Garlic or 1 tablespoon minced garlic
Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a large, deep sheet pan with Gefen Parchment Paper and lightly grease it.
Spread the uncooked orzo evenly on the pan. Sprinkle with chicken soup mix, salt, and pepper. Drizzle with olive oil and toss to coat evenly.
Pour water (or broth) evenly over the orzo.
Arrange the pargiyot on top of the orzo.
In a small bowl, mix together apricot jam, soy sauce, and minced garlic. Microwave briefly (20–30 seconds) if needed to melt the jam and combine smoothly.
Spoon some sauce over each chicken piece, reserving a little for serving. Bake uncovered for one hour, until the chicken is browned and the orzo has absorbed the liquid. For extra crispness, broil for the last five minutes.
Brush the chicken with the remaining sauce before serving.
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can this be made with rice instead of orzo? Same instructions?
What size pan is this?
Mine fits a typical Israeli oven but you can use any pan really for this recipe
Where can you find a deep sheet pan like that?
Mine came with my oven but really you can try this in any big pan you have. Or maybe divide between two 9×13 pans. That’ll help it have that same texture
Looks good! Could this be made w/ chicken on the bone and if so how can i cook it w/o drying out the rice or under-cooking the chicken? can this be made with chicken cutlets? and how long do i bake it?
If you use chicken on the bone I’d probably cover it after an hour for another 1/2 hour. I just hope the orzo won’t get to soft.
If using cutlets then use thicker pieces so they stay juicy.
Why not cover it for the first half hour instead? Would that solve the issue?