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CROCKPOT CHICKEN AND SHRIMP WITH ORZO
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Richard Lee Holbert
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Apr 29, 2009 12:42 PDT
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CROCKPOT CHICKEN AND SHRIMP WITH ORZO
12 ounces chicken thighs, skinless and boneless
1 large onion -- chopped
3 cloves garlic -- minced
14 1/2 ounces diced tomatoes -- Italian style
2 tablespoons tomato paste
1/2 cup port wine -- (or chicken broth)
2 tablespoons lemon juice
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
8 ounces frozen peeled shrimp -- thawed and drained
9 ounces frozen artichoke hearts -- thawed and coarsely chopped
2 cups orzo * -- cooked
1/2 cup crumbled feta cheese
Rinse chicken; pat dry. Cut chicken thighs into quarters. In a crockpot,
place the onion and garlic. Top with the chicken pieces. In a bowl
combine the undrained tomatoes, tomato paste, port wine, lemon juice,
bay leaves, salt, and crushed red pepper. Pour over all.
Cover; cook on low heat setting for 6 to 7 hours. Turn to high heat
setting. Remove bay leaves. Stir in shrimp and artichoke hearts. Cover;
cook for 5 minutes more. Serve chicken and shrimp mixture over hot
cooked orzo. Sprinkle with feta cheese.
Yield: 4 servings.
* orzo n : pasta shaped like pearls of barley; frequently prepared with
lamb in Greek cuisine.
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