chelsea'srecipes

Hunter's Chicken

1 cup uncooked orzo (rice-shaped pasta)
1 Tbsp oil, preferably olive
10 oz mushrooms, sliced
1 can (28 oz) crushed tomatoes
1 red bell pepper, cut in narrow strips
1 medium onion, cut in narrow strips
1 Tbsp minced garlic
1 tsp each dried basil, oregano and salt
4 skinned, boned oven-roaster chicken thighs (about 1 1/4 lb), trimmed
of fat and cut in half crosswise

Suggested toppings:
Minced parsley, grated Parmesan cheese

1. Bring 4 cups water to boil in large nonstick skillet. Add orzo and
boil uncovered over medium-high heat, stirring occasionally, 9 minutes
or until firm-tender. Drain well.

2. Heat oil in same skillet. Add mushrooms and saute3 to 4 minutes until
lightly golden. Remove to a bowl.

3. In skillet, mix tomatoes, bell pepper, onion, garlic, basil, oregano
and salt. Add chicken thighs and bring to a boil; reduce heat, cover and
simmer 5 minutes, stirring once. Stir in orzo, cover and cook 6 minutes
longer or until chicken is cooked through. Stir in mushrooms; sprinkle
with parsley and cheese. Serves 4.