Risotto with Chicken, Sausage, and Peppers

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

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 739 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1 bay leaf
• ½ onion, chopped
• 1 tablespoon paprika
• 1 red bell pepper, chopped
• 1 tablespoon ground cumin
• 8 ounces uncooked orzo pasta
• 1 tablespoon herbes de Provence
• 6 bone-in chicken thighs with skin
• 1 pound linguica sausage, sliced
• 1 teaspoon fresh parsley, chopped
• 4 cups chicken stock, or as needed
• 1 mildly hot green pepper, such as a chilaca, chopped

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 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.

Step 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.