Mediterranean Chicken Orzo

Mediterranean Chicken Orzo

servings: 6 | calories: 503 | cooking time: 20 min | weight: 100 gr / oz
Category: dehydrated, dinners, high-energy, lightweight, one-pot, pasta

nutrition info:

calories: 503, protein: 46.1 g, carbs: 31.8 g, sugars: 5.8 g, fiber: 2.7 g, fat: 19.7 g, sodium: 751 mg

you'll need:

2 tablespoons olive oil
12 medium chicken thigh, bone and skin removed
500 gs chicken stock
500 gs tomato passata
1 tablespoon Italian seasoning iHerb
1 teaspoon smoked paprika iHerb
200 gs orzo pasta
150 gs mixed greek olives, pitted
2 tablespoons canned capers, drained
2 cloves garlic, minced
1/4 cup fresh flat-leaf parsley, chopped

at home:

Heat the olive oil in a large pan. Brown the chicken for 5 min.
Add the chicken stock and passata. Bring to a boil and season.
Pour in the orzo pasta, olives and capers. Stir well.
Turn heat down to a medium. Put a lid on and leave to cook for 20 minutes, stirring occasionally, until pasta is done and almost all liquid is absorbed.
Stir in garlic and chopped parsley.
Remove the pan from the heat and allow to cool.
Took the chicken off and shred it with 2 forks. Return to the pan and stir well.
Spread the Mediterranean Chicken Orzo mixture on dehydrator trays covered with a non-stick sheet or parchment paper.
Dehydrate at 63C/145F for 8-10 hours until brittle.
Divide dried Mediterranean Chicken Orzo into 6 equal portions and put into a zip-lock bags.


on the trail:

Put the Mediterranean Chicken Orzo mixture into a pot and add 1 cup water.
Bring to a boil and cook, stirring occasionally, for about 5 minutes.
Remove from the heat, cover and let stand for another 10-15 minutes until rehydrated.


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