Ingredients:

1 Tbsp vegetable oil
6 each chicken thighs and legs, bone in
2 1/4 cups chicken broth, divided
1 1/2 tsps ground cumin powder
1 tsp garlic salt
1/4 tsp saffron
1/2 tsp hot pepper sauce
6 oz San Giorgio® Orzo
2 cups chopped fresh tomatoes
2/3 cup frozen peas
2/3 cup green bell pepper, diced
4 Tbsps diced pimiento, drained

Cooking Directions:

1.  In Dutch oven over medium heat, heat oil. Add chicken pieces; cook until golden on all sides, about 10 minutes.

2.  Add 1 cup chicken broth; heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes.

3.  Stir seasonings into remaining chicken broth; add to chicken.  Heat to boiling.

4.  Stir in uncooked pasta. Reduce heat; cover.  Simmer 10 minutes, stirring frequently.

5.  Stir in vegetables; cover and cook 5 minutes or until pasta is tender and liquid is absorbed.