Orzo With Chicken, Tomato And Peppers

• 8 ounces whole onion or 7 ounces ready-cut onion (1 2/3 cups)
• 2 teaspoons olive oil
• 1 large clove garlic
• 8 ounces whole red or yellow bell pepper, or 7 ounces chopped ready-cut (1 1/2 cups)
• 8 ounces skinless, boneless chicken breast
• 1 cup orzo
• 12 ounces ripe plum tomatoes, about 4
• 1 teaspoon ground cumin
• 1/4 cup brandy
• 18 teaspoon salt (optional)

1. Bring water to boil in covered pot, according to orzo package..
2. Chop whole onion by pulsing in food processor.
3. Heat oil in a nonstick skillet and saute onion.
4. With food processor running, put garlic through feed tube and mince.
5. Add to onion.
6. Wash, trim and seed pepper and cut into large chunks.
7. Chop in food processor.
8. Add to onion.
9. Wash, dry and cut up chicken into bite-size chunks.
10. Add to pan and brown evenly.
11. Cook orzo, following package directions, about 10 minutes.
12. Wash, trim and quarter tomatoes.
13. Chop coarsely by pulsing in food processor.
14. Add to skillet with cumin and brandy.
15. Reduce heat and cook until mixture is soft and well blended.
16. If it becomes too dry, add a few tablespoons of water.
17. Season with salt, if desired.
18. When orzo is cooked, drain and served topped with chicken-tomato sauce.

onion, olive oil, clove garlic, red, skinless, orzo, tomatoes, ground cumin, brandy, salt

Taken from cooking.nytimes.com/recipes/5763 (may not work)