A delightful twist on a classic chicken stew, infused with warm cinnamon and aromatic spices.
Pat the chicken dry with paper towels and cut into serving-sized pieces.
Drying the chicken ensures a better sear and enhances the flavor.
Mix the cinnamon, salt, and pepper in a small bowl, then rub the mixture all over the chicken pieces.
Let the chicken rest for a few minutes after seasoning to absorb the flavors.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Ensure the oil is hot enough to sear the chicken properly.
Add the chicken pieces to the skillet and cook until browned on all sides, about 4-5 minutes per side.
Avoid overcrowding the skillet to ensure even browning.
Remove the chicken from the skillet and set aside. Add the minced garlic and chopped onion to the skillet and sauté until softened, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Cooking the tomato paste briefly helps to deepen its flavor.
Return the chicken to the skillet and add enough water to cover the chicken halfway. Bring to a simmer, cover, and cook until the chicken is tender, about 30 minutes.
Check occasionally to ensure the liquid doesn't evaporate completely.
Cook the orzo according to package instructions. Serve the chicken and sauce over the cooked orzo, garnished with grated Parmesan cheese.
For a complete meal, pair with a side of steamed vegetables.
