Chicken with orzo and greens
This recipe is so simple and tasty, we made slightly different versions of it three nights in a row on a recent trip. It’s the ultimate lazy camping meal. Exhausted from hiking all day? We got you.
Preheat a pan over medium to medium high heat, add a tablespoon of butter, cubed chicken, and sear for a few minutes. We are not looking to cook the chicken through, but just to get a bit of caramelization to deepen the flavor.
Add the tomatoes and garlic, cooking for 1-2 minutes, stirring often. We then add the camp cooks best friend, chicken stock concentrate. I prefer the Better Than Bouillon brand. You should note , we are not adding any salt to this recipe, as the chicken stock has plenty. If you use just water, be sure to add a teaspoon or so of kosher salt.
Then add the orzo, give everything a good stir, cover, and let it simmer. By the time the orzo is cooked to the perfect al dente, 7-8 minutes, the chicken should also be cooked. You may need to add more water, or stock, if you find the mixture is sticking to the pan.
Once the pasta is done to your liking, add black pepper to taste, and all of the spinach, stirring until thoroughly wilted.
Ingredients
Equipment
Method
- Preheat pan over medium to medium high heat while you cube the chicken.
- Add butter and chicken to pan, and sear until golden brown, 3-5 minutes.
- Add tomatoes and garlic, and stir often for 1-2 minutes.
- Add chicken stock, stir, and cover. Cook until orzo is to your liking, 7-8 minutes.
- Add spinach, and stir until wilted.
- Add black pepper to taste, and more butter, if you like. Enjoy!