1/2 cup olive oil
8 chicken thighs
1/2 lb. pancetta, diced
4 cloves garlic, chopped
7 oz. can chipotle peppers in adobo sauce, chopped
2 cups chicken broth
18 oz. pineapple juice
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
1 lb. orzo pasta
1 cucumber, seeded and diced (optional)
1 lime cut into wedges
salt to taste
Heat olive oil in a large pot over high heat, add chicken and brown well on all sides. Add the pancetta and brown well. Add garlic and cook until it gives off its aroma. Add the chipotle peppers and their juice, the chicken broth and the pineapple juice, scraping the pot to deglaze. Bring to a boil and cook for about 15 min. Turn down heat to medium and add orzo stir often and cook until pasta is al dente, about 15 min. For the last 5 min. add the cilantro and parsley. Remove to serving dish and garnish with diced cucumbers and lime wedges.
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