tangy chicken with orzo pilaf... 1 hour and 15 minutes

the goods:

1 tablespoon plus 1 teaspoon vegetable oil
4 chicken leg quarters
3 bone-in, skin-on chicken breast halves
1 large white onion, diced small
3 garlic cloves, minced
4 plum tomatoes, coarsely chopped
1/2 cup cider vinegar
2 medium carrots, diced small
1 and 1/4 cups orzo



Preheat oven to 400 degrees. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over high. Season chicken on both sides with salt and pepper. In batches, add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes. Flip chicken and cook 3 minutes more. Transfer chicken to a plate.



Pour off all but 1 tablespoon ft from pot and reduce heat to medium-high. Add onion and cook until translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper; cook until beginning to break down, about 3 minutes. Stir in vinegar and 1/4 cup water and return chicken, skin side up, to pot; bring liquid to a boil. Transfer pot, uncovered, to oven and bake until chicken is cooked through, about 30 minutes.



Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add carrots and cook until slightly softened, about 3 minutes. Add orzo, tossing to coat. Add 1 and 3/4 cups water and bring to a boil; reduce heat to low and cover. Cook until water is absorbed and orzo is tender, about 15 minutes.



Reserve chicken breasts and and some sauce and refrigerate for dinner tomorrow.



Remove pilaf from heat and fluff with a fork.



Serve chicken leg quarters with pilaf and pan sauce.