Orzo (also known equally melon seed pasta, due to its shape) is ane of my favorite choices for pasta salad. I actually similar the cast as well as texture, as well as it makes for a real interesting mutual depression temperature salad. Here, I had the persuasion of using it for a hot dish inwards the same means ane would role an Arborio rice to brand the classic Risotto. Instead of boiling the Orzo inwards salted H2O as well as draining, I persuasion it would last interesting to laid upward it the same means risotto is cooked, yesteryear adding modest additions of flavorful stock until it’s tender (or al dente if you lot prefer). I made that flavorful stock yesteryear braising chicken as well as sausage equally you’ll see.This dish is actually all over the place; most of the ingredients are sort of Spanish/Portuguese, at that spot are techniques from Republic of Republic of India as well as Italy involved, as well as only to brand things fifty-fifty stranger, I role a chili pepper commonly establish exclusively inwards Mexican cuisine. But, none of that matters, this dish tastes smashing as well as is actually non difficult to make. The other practiced thing is, whoever you lot serve this to belike hasn’t had it before, thus no affair how it comes out you lot tin mail away ever say, “yeah, that’s how it’s suppose to be!”
I’ve had many requests for a risotto demo. The argue I haven’t done ane is because who wants to spotter mortal stand upward at a stove as well as stir a pot of rice? Well, I tried to edit this to enter somewhat bearable, but the basic technique is the same; slow adding stock as well as stirring until its almost absorbed as well as and thus adding more. This is a dish that volition last smashing the offset fourth dimension you lot brand it, as well as REALLY smashing the 2nd fourth dimension you lot brand it, equally you lot larn the timing down. My orzo took almost 15-20 minutes to absorb plenty stock to larn tender – but that’s only a real fossil oil lead for you lot since at that spot are thus many factors; the heat, size of your orzo, cast of pot, etc. Be brave as well as savor yourself…you're cooking!
By the way, I didn’t cite it inwards the clip, but I removed the peel as well as bones from the chicken thighs ane time they were cool plenty to handle, earlier I added them dorsum into the concluding dish. Also, this is ane of the VERY rare dishes I didn’t add together garlic to. The sausage I used had a lot of garlic inwards it thus I didn’t mean value it was needed. Enjoy.
Ingredients:
1/2 pound orzo pasta
6 chicken thighs (seasoned amongst 1 tsp tabular array salt as well as 1 tsp dark pepper)
1 lb. Linguisa sausage (or whatsoever spicy sausage)
1 quart chicken stock
1 cerise bell pepper
1 greenish Pasilla or bell pepper
1/2 yellowish onion
1 tbl paprika
1 tbl cumin
1 tbl Herb de Provence
1 tsp salt
1 bay leaf
fresh parsley
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