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Ingredients
  • 4 chicken thighs, bone-in, skin-on
  • 1 tsp kosher salt, divided
  • ½ tablespoon extra virgin olive oil
  • ½ cup onion, diced
  • 1 cup uncooked orzo
  • 2 to 3 cloves garlic, minced
  • ½ cup tomato paste
  • 3 cups chicken broth
  • 2 to 4 tablespoons grated pecorino romano, or Parmesan cheese, optional
  • ¼ cup basil, chiffonade
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