Sprig Originals's kitchen / Campfire Lemon-Oregano Chicken Orzo

Campfire Lemon-Oregano Chicken Orzo

Name: Campfire Lemon-Oregano Chicken Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: greek
Ingredients: 3 tbsp olive oil; 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces; 1 tsp salt and black pepper; 3 cloves garlic, chopped; 2 tsp dried oregano; 2 cups cherry tomatoes; 1.5 cups dried orzo; 3 cups chicken stock; 1 whole lemon; 5 oz feta cheese

By Sprig Originals ✓ · cooked up in Sprig

⏱ 35 min🍽 Serves 4👨‍🍳 easygreek

High-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Everything cooks in one pot over the fire: bite-size chicken browned in olive oil, burst cherry tomatoes, and orzo simmered right in the stock until creamy. A big squeeze of lemon and crumbled feta off the heat make it taste like a Greek taverna, not a campsite. No draining, no second pan, and dinner is on plates in under 40 minutes.

Ingredients

3 tbsp olive oil
1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 tsp salt and black pepper
3 cloves garlic, chopped
2 tsp dried oregano
2 cups cherry tomatoes
1.5 cups dried orzo
3 cups chicken stock
1 whole lemon
5 oz feta cheese

Instructions

Set a large pot or deep camp skillet on a grate over steady campfire coals or a portable stove at medium-high. Add the olive oil, and when it shimmers (about 1 minute), add the chicken pieces and the salt and pepper. Cook 6 to 8 minutes, stirring every couple of minutes, until the chicken is browned on most sides.
Stir in the garlic and oregano and cook 30 seconds, then add the cherry tomatoes. Cook 3 minutes, pressing the tomatoes with your spoon until most of them burst and release their juice.
Pour in the orzo and the chicken stock and stir well, scraping any browned bits off the bottom of the pot. Bring to a lively simmer, which takes 2 to 3 minutes over hot coals.
Move the pot to a cooler part of the fire or lower the stove to medium-low so it simmers gently. Cook 11 to 13 minutes, stirring every 1 to 2 minutes so the orzo does not stick, until the pasta is tender and the liquid has thickened into a loose sauce and the chicken is cooked through.
Take the pot off the heat. Squeeze in the juice of the whole lemon, crumble the feta over the top, and stir once. Cover and let sit 3 minutes before serving straight from the pot.

Chef's tips

Cut the chicken into even 1-inch pieces before you leave home and keep it cold in the cooler; small pieces cook fast and evenly over unpredictable campfire heat.
Campfire heat runs hot at the edges of the pot, so stir from the bottom often once the orzo goes in. If it starts to catch, add a splash of water and shift the pot further from the coals.
A block of feta in brine travels well in a cooler and keeps far better than pre-crumbled. Save a little brine to drizzle over the pot if you want extra tang.
Mix the oregano, salt and pepper together in a small jar at home so it is one thing to grab at the campsite.

Nutrition (per serving, estimated)

651calories

42gprotein

57gcarbs

28gfat

Estimates only — values vary with brands and portions.

Made with Sprig

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