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homemade One-Pot Greek Oregano Chicken and Orzo with Tomatoes in Garlic Oil photo

One-Pot Greek Oregano Chicken and Orzo with Tomatoes in Garlic Oil

A flavorful one-pot Greek-inspired meal with oregano chicken, creamy orzo, olives and feta, served with tomatoes steeped in chili garlic oil.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Small saucepan
  • medium Dutch oven or large skillet
  • mixing bowl or plate
  • Wooden Spoon or Spatula
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • 1/2 cup olive oil for chili garlic oil
  • 4 cloves garlic crushed, for chili oil
  • 2 tablespoons crushed red pepper flakes
  • 2 heirloom tomatoes sliced
  • 2 cups heirloom cherry tomatoes halved
  • salt and pepper to taste
  • 1/4 cup olive oil for cooking (additional)
  • 1 pound boneless skinless chicken cut into bite-size pieces
  • 2-3 cloves garlic minced or grated (for chicken)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon salt plus pepper as needed
  • 1/2 cup fresh oregano chopped
  • 2 bell peppers sliced
  • 1 cup mixed Kalamata or green olives
  • 16 ounces orzo pasta use gluten-free if needed
  • 4-6 ounces feta cheese crumbled, for serving

Instructions
 

  • Make the chili garlic oil: in a small saucepan combine 1/2 cup olive oil, 4 crushed garlic cloves and 2 tablespoons crushed red pepper flakes. Bring just to a low boil, then reduce heat to low and simmer gently for 20–30 minutes. Remove from heat and let cool.
  • Prepare the tomatoes: place sliced heirloom tomatoes and halved cherry tomatoes in a bowl or on a plate. Drizzle with the cooled chili garlic oil and season with salt and pepper to taste; set aside to infuse.
  • Heat 2 tablespoons of the reserved olive oil in a medium Dutch oven or large skillet over medium-high heat.
  • Cook the chicken: add the chicken pieces, 2–3 minced garlic cloves, 2 tablespoons balsamic vinegar, 1 tablespoon smoked paprika and 1/2 teaspoon salt plus pepper to the pan. Toss to coat and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Stir in the chopped oregano and cook 1 more minute, then transfer the chicken to a plate.
  • Sear the peppers: add another tablespoon of olive oil to the same pan, add the sliced bell peppers and a pinch of salt and pepper, and cook until the edges begin to caramelize, about 3–4 minutes.
  • Add the orzo and 1 tablespoon olive oil to the peppers, stir to coat, then pour in 2 1/2 cups water. Cook, stirring frequently, until most of the water is absorbed and the orzo is creamy and tender; if needed add an extra 1/2 cup water and continue cooking until soft.
  • Finish the dish: once the orzo is cooked, return the chicken and add the olives to the pan. Remove from heat and let warm through for about 3 minutes.
  • Serve: top the orzo and chicken with crumbled feta and serve alongside the tomatoes in chili oil.

Notes

  • Chili garlic oil keeps in the fridge for up to a month.
  • Taste the orzo for doneness before adding more water.
  • Use gluten-free orzo if needed.
  • Adjust crushed red pepper to control heat.