STEWED CHICKEN WITH TOMATOES AND ORZO (Shidee)

SERVES 6 to 8

EXCELLENT - THIS IS A MUST! I believe this is a Syrian recipe. I got it from my sister-in-law, whose father was of Syrian decent. Actually, it is quite simple and, once the chicken is stewed, a quick recipe. Make it for family or company. Leftovers are equally good, sometimes better. Through the years, I have altered the recipe slightly to make it healthier. The original recipe called for 1/2 cup of butter in the orzo. It was rich, buttery and delicious, but not necessary to achieve the nutty flavor of the browned orzo and rice. I have cut the amount of butter in half and, most often, I use even less. Either way, it is absolutely delicious. I also use whole wheat orzo. The texture of brown rice doesn't work in this recipe. If you don't want to use white rice, just use all whole wheat orzo.

INGREDIENTS

CHICKEN

1 small chicken, about 3 pounds, stewed, skin and bones removed, meat cut into bite-size pieces (reserve broth)

2 tablespoons olive oil

2 onions, chopped

1 large can (about 2 pounds) whole tomatoes, with juices

Salt and pepper to taste

ORZO

4 tablespoons butter, preferably unsalted
1 cup orzo
1 cup long grain rice
2 cups broth from stewed chicken, plus 1 cup

Heat olive oil in large saucepan or dutch oven over medium heat. Add onions and sauté until tender and slightly golden. Coarsely chop the tomatoes and add to pan with juices. Add the chicken pieces, salt and pepper. Heat thoroughly and keep warm.

Meanwhile, place butter, orzo and rice in a medium skillet and brown over medium to low heat, stirring constantly until browned, being careful not to burn. Add 2 cups of the chicken broth. Cook until tender, about 20 minutes, adding a little more broth as needed. (If there is still some liquid in the orzo after 20 minutes, continue to cook until it is all absorbed.) To serve, place some orzo on individual plates. Top with some of the chicken and tomatoes.

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