This recipe for Hunter’s Chicken is good because it has a mixture of ingredients in it. What’s great about it…it’s cooked in ONE SKILLET.
Hunter’s Chicken Recipe
Hunter’s Chicken
1 cup orzo pasta
1 Tbsp. olive oil
10 oz. mushrooms, sliced
1 can (28 oz.) crushed tomatoes
1 red pepper, thinly sliced
1 medium onion, sliced
1 Tbsp. minced garlic
1 tsp. dried basil
1 tsp. oregano
1 tsp. salt
4 skinless, boneless chicken thighs (about 1 ¼ lbs.) fat trimmed, cut in half crosswise
Chopped fresh parsley
Grated Parmesan cheese
Cook orzo according to package directions; drain and reserve.
In a large nonstick skillet, over high heat, heat oil. Add mushrooms; cook 3-4 minutes, until lightly golden; remove from pan and set aside.
In same skillet, combine tomatoes, bell pepper, onion, garlic, basil, oregano and salt. Add chicken thighs; bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in orzo, cover and cook 6 minutes, until chicken is cooked through. Stir in mushrooms; sprinkle with parsley and cheese.
4 servings
(Recipe for Hunter’s Chicken was in Eating Light magazine, March 19, 2002)
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