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Chicken and Orzo Stew

Chicken and Orzo Stew

A sophisticated dish that has all the comfort of a classic stew with a burst of fresh Mediterranean flavours. A perfect meal for a cozy Sunday night when a relaxed one pot meal is on the menu.


  • Serves: 6
  • Prep Time:
  • Cook Time:
  • 2 tbsp (30 mL) extra-virgin olive oil
  • 1 lb (0.5 kg) chicken skin-on bone-in drumsticks and thighs
  • 1 red onion, sliced
  • 3 garlic cloves, sliced
  • 1 tbsp (15 mL) dried oregano
  • 1 tsp (5 mL) cinnamon
  • 14 fl oz (415 mL) (414 mL) diced tomatoes with juices
  • 4 cups (1 L) reduced sodium chicken stock
  • 1/4 cup (60 mL) black olives
  • 1 cup (250 mL) orzo
  • 1/2 tsp (2.5 mL) kosher salt, divided
  • freshly ground black pepper
  • freshly chopped parsley, for serving


  1. Season chicken with salt and pepper, let it rest for 15 minutes. Heat oil in a large pot over high heat. Add the chicken pieces in batches and sear until browned on all sides, about 15 minutes per batch. Transfer browned chicken to a plate.

  2. Once the chicken is browned, add onions and garlic to the skillet and cook, stirring occasionally, for 10 minutes. Stir in the oregano and cinnamon, cook for 1 minute. Stir in the tomatoes, stock and browned chicken. Season lightly with salt and pepper.

  3. Cover, reduce the heat and simmer for 1 hour. Stir in orzo and cook, uncovered, for 6 minutes more or until orzo is tender. Stir in the olives. Taste and adjust seasoning. Ladle into heated bowls and sprinkle with parsley.

Nutrition Info

  • Amount
  • Calories 286
  • Protein 17.4 g
  • Fat 7.8 g
  • Saturated Fat 0 g
  • Carbohydrate 24.9 g
  • Fibre 1.8 g
  • Sugar 3.8 g
  • Cholesterol 44.1 mg
  • Sodium 703 mg

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