Chicken Thighs And Orzo

• 4 ounces pancetta or 4 slices bacon, chopped
• olive oil
• 6 skinless chicken thighs
• 2 (14 1/2 ounce) cans diced tomatoes with onion and garlic
• 1 cup dried orzo pasta
• 2 garlic cloves, minced
• 1 cup water
• 1/3 cup kalamata olive
• 1/4 cup fresh basil, torn
• 1 (6 ounce) bag baby spinach leaves
• 3 ounces garlic and herb goat cheese (about 1/3 cup)

1. In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside.
2. Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
3. Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
4. Simmer, covered, 25 to 30 minutes or until chicken is done (180u0b0F on meat thermometer) & orzo is tender.
5. If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
6. Stir in pancetta, olives and basil & heat through.
7. To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.

pancetta, olive oil, chicken thighs, tomatoes, orzo pasta, garlic, water, kalamata olive, fresh basil, baby spinach, garlic

Taken from www.food.com/recipe/chicken-thighs-and-orzo-169662 (may not work)