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  • Chicken And Shrimp Orzo

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    Chicken And Shrimp Orzo
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Serves 4
    • 12 ounce chicken thighs, skinless and boneless
    • 1 lrg onion -- minced
    • 3 clv garlic -- chopped
    • 14 1/2 ounce diced tomatoes Italian style
    • 2 Tbsp. tomato paste
    • 1/2 c. port wine (or possibly chicken broth)
    • 2 Tbsp. lemon juice
    • 2 x bay leaves
    • 1/2 tsp salt
    • 1/4 tsp crushed red pepper
    • 8 ounce frzn peeled shrimp thawed and liquid removed
    • 9 ounce frzn artichoke hearts thawed and coarsely minced
    • 2 c. orzo -- cooked
    • 1/2 c. crumbled feta cheese

    Directions

    1. Rinse chicken; pat dry. Cut chicken thighs into quarters. In a slow cooker, place the onion and garlic. Top with the chicken pcs. In a bowl combine the undrained tomatoes, tomato paste, port wine, lemon juice, bay leaves, salt, and crushed red pepper.
    2. Pour over all.
    3. Cover; cook on low heat setting for 6 to 7 hrs.
    4. Turn to high heat setting. Remove bay leaves. Stir in shrimp and artichoke hearts. Cover; cook for 5 min more. Serve chicken and shrimp mix over warm cooked orzo. Sprinkle with feta cheese.

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