Cheesy vegetable orzo & chicken

Orzo. Seems very exotic and difficult, but it is simply pasta that resembles a long-grain rice. You can find it at your grocer with the pasta (go figure) but if you're like me and kind of have blinders on in the store and can't see what isn't typically on your grocery list.... You mat have to look a little.

Ingredients:

2lbs chicken thighs (bone-in)

1lb orzo (uncooked)

2 shallots, chopped

2 garlic cloves, chopped

1 cup celery, thinly chopped

1 cup fresh green beans, chopped

1 cup carrots, grated

4 cups homemade chicken stock (or store bought, low sodium)

2 cups shredded cheddar

1 TBSP adobo seasoning

Black pepper

Salt

Olive oil 

Heat your oven to 450.

Heat an oven safe sautée pan (I used a cast iron skillet). Toss chicken with black pepper and adobo seasoning. Drizzle a bit of olive oil in your pan (I didn't with my cast iron skillet) and put chicken in skin side down. Crisp 5-6 minutes. Flip and pop into the oven for thirty minutes.

While chicken is cooking, heat olive oil in pan. Add shallots and sautée until tender. Add garlic, celery, and green beans. Sautée until you can smell the garlic through your kitchen (about two minutes).

Add the stock and bring to. A boil. Add orzo and boil 10-15 minutes until orzo is tender and stock is fully incorporated. Remove from heat and stir in carrots and cheddar. Salt and pepper to taste.

Remove chicken from oven and serve.