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Chicken Thighs and Orzo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.0106
Energy (kCal)111.1867
Carbohydrates (g)2.1426
Total fats (g)0.6351
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside. | 2. Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat. | 3. Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat. | 4. Simmer, covered, 25 to 30 minutes or until chicken is done (180ºF on meat thermometer) & orzo is tender. | 5. If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce. | 6. Stir in pancetta, olives and basil & heat through. | 7. To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pancetta 4 ounces chopped 100.8667 0.0 22.44 0.5667
    olive oil - - - -
    chicken thigh 6 skinless skinless - - - -
    tomato onion garlic 2 cans diced - - - -
    orzo pasta 1 cup 100.8667 0.0 22.44 0.5667
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    water 1 cup 0.0 0.0 0.0 0.0
    kalamata olive 1/3 cup 100.8667 0.0 22.44 0.5667
    basil 1/4 cup 1.38 0.159 0.18899999999999997 0.0384
    baby spinach leaf 1 bag 100.8667 0.0 22.44 0.5667
    garlic herb goat cheese 3 ounces 100.8667 0.0 22.44 0.5667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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