• 4servings
  • 25minutes
  • 379calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, H, C, P
MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup orzo pasta

  2. 1 (12 fluid ounce) can or bottle beer

  3. 2 teaspoons canola oil

  4. 1 pound boneless chicken thighs

  5. 1/2 onion, minced

  6. 3 cloves garlic, crushed

  7. 1 cup low-sodium chicken broth

  8. 1 cup tomato sauce

  9. 1/2 cup pimentos, drained

  10. 1 tablespoon ground turmeric

  11. 1/2 cup frozen petite peas

  12. salt and pepper to taste

Instructions Jump to Ingredients ↑

  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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