Skip to main content New<> this month
Get the Allrecipes magazine

Risotto with Chicken, Sausage and Peppers

Rated as 4.69 out of 5 Stars
57k

"Orzo gets cooked risotto-style, using a flavorful stock made with braised chicken and sausage."
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings 739
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. 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. Watch Now
  2. Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes. Watch Now
  3. 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. Watch Now
  4. Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes. Watch Now
  5. 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. Watch Now
  6. 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. Watch Now
  7. 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. Watch Now

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 739 calories; 46.9 34.4 43.8 136 1844 Full nutrition

Explore more

Reviews

Read all reviews 36
Most helpful
Most positive
Least positive
Newest

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!

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 s...

Great flavors but a little too much meat. Next time I think I will add more pasta and scale back the two meats.

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 Chedd...

Delicious, as others have said there is too much meat. 4 chicken thighs and 1/2 pound of sausage are perfect.

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...

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 s...

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 h...

Love all of Chef John's recipes!