- 1 medium broccoli cut (if you will use frozen broccoli, you will need about 2 well-filled cups)
- ¼ cup olive oil
- 4 chicken thighs with skin and bone
- 1 medium red or white onion
- 2 cloves of garlic chopped
- ½ cup white dry wine
- 2 tablespoons of unsalted butter
- 500gr whole grain orzo
- 1 tablespoon of Philadelphia cheese
- Grated halloumi
- Fresh mint (for garnish)
- Salt and freshly ground pepper
In a saucepan, add 6 cups of salted water and place it on high heat. Once boiled, lower the heat and add the broccoli. Cover the pot and boil for 6 minutes. Put a bowl of iced water on the kitchen counter. Remove the broccoli from the pot with a pierced spoon (store the water you have boiled) and put it in the bowl with the iced water. This makes broccoli keep its bright green color. When it is cold, drain it and cut it with a knife in bites. Put it in a bowl and keep it aside until you need it.
Put the water that you held from the broccoli in another bowl and keep it aside. In the same pot, put olive oil and place it on a high heat. Salt and pepper and sauté in olive oil for about 3 minutes until they get color on both sides. Place in a bowl. Lower the heat to moderate and add onion and garlic with a pinch of salt. Saute stirring for a further 3 minutes until the onion is softened and begins to take a little color. Boost the fire and pour the white wine. Allow to boil for 30 seconds and then add the chicken and water that you boiled broccoli with. Salt and pepper and cover the pot and simmer the chicken for 50-55 minutes until it is cooked. Remove the chicken from the pot and let it cool down a bit.
Add the orzo to the saucepan along with the butter. Stir, cover the pot again and simmer for 10-11 minutes, until the orzo is baked al dente. If it appears dry, add some water. Cut the chicken in bites (throw away the skin and bones) and add it to the pan with the orzo. Add the Philadelphia cheese, stir and then add the broccoli. Stir again and serve immediately garnished with leaves of mint and grated halloumi.