Follow our instructions for best results!
Heat 1 tablespoon oil in a large cast iron skillet then add in pancetta. Sauté for 1-2 minutes then push it aside.
Add chicken skin side down and cook for 5-7 minutes on each side. Transfer to a plate along with toasted pancetta.
To the skillet add remaining 1 tablespoon oil along with onion, garlic and mushrooms. Sauté, stirring often until vegetables are soften. Add in sweet pimento and sauté for another couple minutes.
Next add in orzo and broth, give it a good stir. Nestle in the chicken, lower the heat, cover and simmer for 12-15 minutes or until orzo is cooked through.
When orzo is cooked, once again removed the chicken from skillet. Add kale and a splash of lemon juice. If you want more of a creamy orzo add coconut milk or cream if not dairy-free. Stir well. Add chicken back into the skillet. Garnish with fresh cilantro and serve.