2 tablespoons olive oil
6-8 skinless bonelss chicken thighs
2 yellow onions, diced
2 garlic cloves, chopped
1/2 cup white wine
1 3/4 cup chicken stock
14 oz can chopped tomatoes
2 tablespoons Bomba! XXX paste
2-3 thyme, sprigs
2-3 rosemary, sprigs
1 bay leaf
juice and zest of one lemon
6 oz orzo pasta
8 oz kalamata olives
1 teaspoon of honey (optional, but helps balance the acidity of the tomatoes)
kosher salt and freshly ground pepper
Handful of flat leaf parsley, roughly chopped
- Heat oil in large, heavy bottom pan and fry the chicken in two batches, turning until both sides are golden. Add extra olive oil if needed. Remove chicken from pan and set aside.
- In the same pan, sauté onions until softened, add garlic and cook for another minute. Pour in the wine and deglaze the pan. Add chicken stock, tomatoes, Bomba paste, herbs and lemon juice. Return chicken to the pan. Season with salt and pepper. Bring to a simmer and cook covered, for 45 minutes.
- Add the orzo, olives, and lemon zest and simmer for 15 to 20 minutes, until the pasta is cooked al dente. Stir frequently to prevent sticking.
- When pasta is cooked through, adjust seasoning if needed, add the honey and serve.