STEWED CHICKEN WITH TOMATOES AND ORZO (Shidee)

SERVES 6-8

EXCELLENT - THIS IS A MUST! I believe this is a Syrian dish. I got it from my sister-in-law. Actually, it is quite simple. Make it for family or company. Leftovers are equally good, sometimes better.

INGREDIENTS

CHICKEN

1 small chicken, about 3 pounds, stewed and removed from bones in bite-size pieces (reserve broth)

2 tablespoons olive oil

2 onions, chopped

1 large can tomatoes (2 pounds)

Salt and pepper to taste

ORZO

1/2 cup unsalted butter
1 cup orzo
1 cup long grain rice
2 cups broth from stewed chicken, plus more if needed

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, being careful not to burn. Add chicken broth. Cook until tender, adding more broth as needed, and until all liquid is absorbed, about 20 minutes.

To serve, place chicken and tomatoes in casserole. Place orzo mixture in heated bowl. Chicken and tomatoes should be served on individual plates over the orzo mixture.

Note: In an effort to eat healthier, I now make this with about half the amount of butter. It works, but it's your choice.

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