When I'm in the mood for something spicy, this easy chicken dish is great. Easy to make on a weeknight, I usually put this on my weekly menu every six weeks or so. Enjoy!
Ingredients:
2 chicken breasts, cubed
4 tablespoons olive oil, divided
salt and pepper
1/4 pound orzo
1/2 yellow onion, diced
1 can artichokes, roughly chopped
3 cloves garlic, minced
3 tablespoons dried dill
1/2 cup white wine
1/2 cup chicken broth
4 hot cherry peppers or jalapenos, jarred, thinly sliced
Preparation:
1. Heat 2 tablespoons oil in a skillet.
2. Season chicken with salt and pepper.
3. Sauté chicken in pan, about 5-7 minutes
4. While chicken is cooking, boil a pot of water and start orzo.
5. Remove chicken from pan and cover with foil to keep warm.
6. In the skillet, add onion and garlic. Sauté for 5-6 minutes.
7. Add chopped artichokes to the skillet and cook for an additional 2-3 minutes.
8. Drain water from orzo, add 2 tablespoons oil and dried dill. Stir.
9. Add wine, chicken broth, and cherry peppers/jalapenos to skillet and cook until reduced by half, about 3-4 minutes.
10. All chicken back to the skillet and stir to combine. Liquid should be almost totally reduced. Stir in orzo.
Note: To add more spice, add 1 tablespoon of juice from the cherry pepper jar to the skillet with the wine and broth.
Ingredients:
2 chicken breasts, cubed
4 tablespoons olive oil, divided
salt and pepper
1/4 pound orzo
1/2 yellow onion, diced
1 can artichokes, roughly chopped
3 cloves garlic, minced
3 tablespoons dried dill
1/2 cup white wine
1/2 cup chicken broth
4 hot cherry peppers or jalapenos, jarred, thinly sliced
Preparation:
1. Heat 2 tablespoons oil in a skillet.
2. Season chicken with salt and pepper.
3. Sauté chicken in pan, about 5-7 minutes
4. While chicken is cooking, boil a pot of water and start orzo.
5. Remove chicken from pan and cover with foil to keep warm.
6. In the skillet, add onion and garlic. Sauté for 5-6 minutes.
7. Add chopped artichokes to the skillet and cook for an additional 2-3 minutes.
8. Drain water from orzo, add 2 tablespoons oil and dried dill. Stir.
9. Add wine, chicken broth, and cherry peppers/jalapenos to skillet and cook until reduced by half, about 3-4 minutes.
10. All chicken back to the skillet and stir to combine. Liquid should be almost totally reduced. Stir in orzo.
Note: To add more spice, add 1 tablespoon of juice from the cherry pepper jar to the skillet with the wine and broth.