Chicken Thighs And Orzo - cooking recipe

Ingredients

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)

Preparation

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.
Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
Simmer, covered, 25 to 30 minutes or until chicken is done (180\u00b0F on meat thermometer) & orzo is tender.
If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
Stir in pancetta, olives and basil & heat through.
To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.