Orzo gets cooked risotto-style, using a flavorful stock made with braised chicken and sausage.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Season chicken thighs with salt and black pepper. Heat 2 tablespoons of olive oil on medium-high heat in a saucepan. Cook chicken until browned, about 3-4 minutes on each side; remove from pan.

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  • Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.

  • Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken thighs to the skillet, and pour in chicken stock.

  • Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.

  • Remove all chicken pieces and sausage using a slotted spoon. Pour broth into different bowl and set aside. When chicken is cool enough to handle, remove skin and bones; set chicken meat and sausage aside.

  • Heat 2 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed.

  • Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta (you probably won't use all of broth). Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

739 calories; 46.9 g total fat; 136 mg cholesterol; 1844 mg sodium. 34.4 g carbohydrates; 43.8 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2011
This was my first attempt at risotto and I was really nervous but I followed the directions exactly and it turned out wonderful- creamy and spicy! Read More
(21)
58 Ratings
  • 5 star values: 44
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/06/2011
This was my first attempt at risotto and I was really nervous but I followed the directions exactly and it turned out wonderful- creamy and spicy! Read More
(21)
Rating: 5 stars
12/06/2011
This was my first attempt at risotto and I was really nervous but I followed the directions exactly and it turned out wonderful- creamy and spicy! Read More
(21)
Rating: 5 stars
07/18/2012
I made this last night and it came out amazing.. my boyfriend said it was a top dish. the only difference in this recipe is that I cooked all the veggies with the meat and I used two different sausages a spicy italian and a something else that wasnt so spicy ( a good mix) and insitead of shredding the chicken I just kept it as is. When I sauted the all of the veggies with the sausage it came it out very flavorfull. This was a very flavorfull dish.. very good Read More
(16)
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Rating: 4 stars
02/02/2012
Great flavors but a little too much meat. Next time I think I will add more pasta and scale back the two meats. Read More
(10)
Rating: 5 stars
07/29/2012
My whole family loved this! I usually try to stay true to the original recipe the first time I make it but a few of the ingredients can't be found in my little town. I had Hillshire Farms Cheddarwurst on hand and substituted it for the linguica. I used one large jalapeno pepper and took the others reviewers suggestion and doubled the orzo and the flavors were amazing. Came out so good even my picky eater cleaned his plate. Smelled so good while it was cooking as well! Thanks Chef John for an amazing recipe! Read More
(5)
Rating: 5 stars
12/04/2012
Delicious as others have said there is too much meat. 4 chicken thighs and 1/2 pound of sausage are perfect. Read More
(4)
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Rating: 5 stars
05/20/2012
This is an excellent change up from the same old boring chicken! The spices really make this dish flavorful and the red bell pepper gives it color and a texture. Browning the chicken is a must because you get those great flavors left in the pan. I didn't have a bay leaf but otherwise followed the recipe to the letter. If I was to make any change at all it would only be to pare back the amount of meat or increase the orzo. Thank you for this great recipe this one is definitely a keeper! Read More
(4)
Rating: 4 stars
05/17/2016
Since I've made some minor adjustments I will only give this recipe 4 stars and comment on the version I make. We've been eating my adapted mild version regularly. As my husband does not like spicy food I did not use spicy peppers and adjusted by using green and red bell peppers. I also used two whole chicken legs instead of that many thighs and chorizo for the sausage. I decreased the overall amount of meat and used a little more onion and peppers. The risotto technique is not necessary to achieve the same flavour results as you can also just toss in more of the broth in one go. I would recommend letting it sit there when almost done for at least 5-10 minutes. We prefer this dish the day after because the flavours have more time to infuse. Also doubles for a nice cold salad. Read More
(3)
Rating: 5 stars
02/21/2013
This is excellent! I used bnls/sknls thighs & italian sausage as it's what I had on hand and a red & green bell pepper. Wasn't sure which paprika to use so used 1/2 hot 1/2 smoked. Didn't have orzo either used risotto. Now it seems I shouldn't even be rating this recipe since I didn't really make IT! Sorry...but the seasonings are what really made the dish and they are great. I liked having a lot of meat in it but I'm only feeding 2 - more pasta/rice is a definite budget stretcher. I will make this again and try orzo then. Thanks again Chef! I love your videos & recipes! Read More
(2)
Rating: 5 stars
07/16/2015
Love all of Chef John's recipes! Read More
(1)