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Ingredients
  • 2 lb (907 g) chicken thighs, bone-in and skin-on
  • 2 tsp (5 g) smoked paprika
  • ½ tsp salt
  • Olive oil, as needed
  • 1 shallot, chopped finely
  • 2 garlic cloves, chopped finely
  • 8 oz (226 g) dried orzo
  • 2 cups (475 ml) chicken stock
  • 1 lemon, sliced
  • 1 cup (150 g) whole pitted Castelvetrano olives
  • Chopped parsley, for garnish
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