Second time around was even better than the first. This time I used this big stainless steel wok I have (with lid!), and it worked perfectly; the orzo sank into the liquid better and retained more moisture, so I didn’t have to add as much at the end. (Still had to add about 3/4 cup extra water). Use volume, not weight, to measure the orzo.
Omitted olives for preference, but I wouldn’t skip either the tomatoes or the peppers since otherwise the pasta and chicken would be quite dense.
Very good flavor, will make again!
