La versione italiana di questo post si trova qua, sullo stupendo foodblog, Matematica e Cucina (http://matematicaecucina.blogspot.com).
It is a piatto unico (meaning, instead of a first course and second course, it is the only course). I have made it many times; Jeanette and I love it very much. I don't make it for guests: the place setting includes a spoon (for the orzo), a fork, a knife (for the chicken), and a separate dish (for the discarded skins and bones). It's a dirty, oily affair, and SO tasty that one could die. In fact, one could resuscitate the dead with this dish. (How appropriate that I made it a couple of days before Halloween!)
8 chicken thighs (with skin and bones)
1 onion (minced)
4 garlic cloves (halved)
1 chili pepper
paprika (hot, sweet, or smoked)
a drizzle of olive oil
1 lb orzo, toasted in a dry skillet until golden (not brown)
28 oz. pealed San Marzano tomatoes (puréed in a mixer)
2 cups HOMEMADE chicken stock (recipe here)
2-4 TB red wine vinegar (for a sweeter flavor, you can use a vinegar of Marsala or Sherry)
7 oz. pepperoni, cut in medallions about 1/4" thick.
Preheat the oven to 425º. Put all of the ingredients except for the last five in a Dutch oven. (I use our beloved Le Creuset.)
Obviously, if you want to return the recipe to its Spanish roots, you can substitute the pepperoni for chorizo, as was in the original recipe.
Try whole-wheat orzo for an even more rustic flavor.
(Recipe updated & edited 10 June 2017.)