Terriyaki chicken with caramelized onions and orzo
  • 4 skinless boneless chicken thighs
  • 1/2 c. prepared terriyaki sauce
  • 2 TBS olive oil
  • 1 c. baby bella fresh mushrooms, chopped
  • 1 large onion, thinly sliced
  • 1/2 c. orzo (I use the spinach tomato orzo)
  • 1 c. water
  • dash hickory smoke flavoring (optional)
  • salt and pepper to taste
  1. Marinate the chicken in the terriyaki sauce for 2-3 hours.
  2. Heat the olive oil in a skillet and add the mushrooms. Saute 3-4 minutes - until soft and browned. Remove the mushrooms with a slotted spoon and reserve. Add onions to the pan and saute, adding more olive oil if needed. When the onions are soft (after about 5-7 minutes), add the chicken, with a generous spoonful or two of the marinade. Brown the chicken while the onions continue to caramelize.
  3. In a separate pot combine the orzo with the water. Follow the package instructions to cook the orzo. In the last 2 minutes of cooking time, add the smoke flavoring, mushrooms, and salt and pepper.
  4. Continue watching the chicken, and remove the pan from the heat when the juices run clear. Serve the orzo and chicken together, with the onions slathered on.
  5. This came from an Eeek! moment when I realized late in the afternoon that I hadn't planned dinner. Making do with what was on hand I came up with this, and it was a hit