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Ingredients

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Steps

1. Season the chicken on all sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken on both sides for about 3 minutes per side, or until golden brown. Remove the browned chicken to a plate, working in batches if necessary.
3. While the chicken is browning, chop one onion and set it aside.
4. Once all the chicken has been removed from the pan, turn off the heat. Add the chopped onion to the oil in the skillet.
5. Turn the heat back on to medium-low and cook the onion until nice and golden and soft (about 5-6 minutes).
6. Add the grated garlic cloves to the pan and warm them through for a few seconds.
7. Add two to three bay leaves and optionally, one cinnamon stick. Add the can of crushed tomatoes and the tablespoon of tomato paste.
8. Stir in a tiny pinch of sugar or honey to balance the acidity of the tomato paste.
9. Return the browned chicken pieces to the pan with all their released juices, ensuring they are arranged in an even layer (about 2 lbs per skillet).
10. Add one heaping teaspoon of oregano and a pinch of crushed red pepper flakes.
11. Cover the pan and let it cook over the heat for 5 minutes.
12. Stir in two cups of uncooked orzo pasta and add about 1.5 teaspoons of salt.
13. Pour in four cups of steaming hot chicken broth (or water) into the skillet.
14. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
15. Simmer for about 15 minutes, or until the orzo pasta is completely cooked through.
16. Uncover the pan and stir. Taste and adjust salt and pepper as needed.
17. Place the skillet under a high broiler for a few minutes to achieve beautiful color on top (optional).
18. Top with shredded Parmesan cheese before serving.
19. Garnish with fresh parsley, serve with feta cheese and olives.