Zutaten:

  • 4 Hähnchenkeulen (bone-in, skin-on chicken thighs) (Approx. 680g / 24oz)
  • 1 EL Olivenöl (extra virgin olive oil) (15ml / 1 Tbsp)
  • 1 TL geräuchertes Paprikapulver (smoked paprika) (5g / 1 tsp)
  • 1/2 TL Knoblauchpulver (garlic powder) (2.5g / 1/2 tsp)
  • Salz und Pfeffer nach Geschmack (Salt and pepper to taste)
  • 1 Zwiebel, gehackt (1 medium onion, chopped) (Approx. 150g / 5.3oz)
  • 2 Knoblauchzehen, gehackt (2 cloves garlic, minced) (Approx. 6g / 0.2oz)
  • 1 Brokkoli-Kopf, in Röschen zerteilt (1 head of broccoli, cut into florets) (Approx. 400g / 14oz)
  • 250g Orzo-Nudeln (orzo pasta) (Approx. 8.8oz)
  • 700ml Hühnerbrühe (chicken broth) (Approx. 24 fl oz / ~3 cups)
  • 1 Zitrone, Saft und Abrieb (1 lemon, zest and juice)
  • 50g geriebener Parmesan (grated Parmesan cheese) (Approx. 1.7oz)
  • 2 EL gehackte frische Petersilie (chopped fresh parsley) (Approx. 30ml / 2 Tbsp)

Anleitung:

  1. Hähnchen vorbereiten: Season chicken thighs with paprika, garlic powder, salt, and pepper.
  2. Hähnchen anbraten: Heat olive oil in the skillet over medium-high heat. Sear chicken thighs skin-side down until golden brown and crispy. Turn and sear the other side briefly. Remove chicken from skillet and set aside.
  3. Gemüse andünsten: Add onion and garlic to the skillet and sauté until softened.
  4. Orzo hinzufügen: Add orzo to the skillet and toast for 1 minute.
  5. Mit Brühe ablöschen: Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
  6. Brokkoli und Hähnchen hinzufügen: Add broccoli florets and nestle chicken thighs back into the skillet on top of the orzo.
  7. Köcheln lassen: Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until orzo is tender and chicken is cooked through (internal temperature reaches 74°C / 165°F).
  8. Mit Zitrone und Parmesan verfeinern: Stir in lemon zest, lemon juice, and Parmesan cheese.
  9. Mit Petersilie garnieren: Garnish with fresh parsley before serving.