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Risotto with Chicken, Sausage, and Peppers
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Orzo cooked like risotto in a rich stock with braised chicken and sausage.
Ingredients:
  • 1 red bell pepper, chopped
  • 6 bone-in chicken thighs with skin
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 pound linguica sausage, sliced
  • 0.5 onion, chopped
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon herbes de Provence
  • 1 bay leaf
  • 1 teaspoon fresh parsley, chopped
  • 4 cups chicken stock, or as needed
  • 1 mildly hot green pepper, such as a chilaca, chopped
  • 8 ounces uncooked orzo pasta
Instructions:
  • Season chicken thighs generously with salt and black pepper. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Sear chicken until golden and crispy, around 3-4 minutes per side; transfer chicken to a plate.
  • Sauté linguica sausage and onion in the saucepan until the onion turns slightly translucent, approximately 3 minutes.
  • Add paprika, cumin, herbes de Provence, bay leaf, and parsley to the skillet. Sauté the spices in oil until aromatic, approximately 3 minutes. Place the seared chicken thighs back in the skillet and pour in the chicken stock.
  • Bring to a gentle boil, then lower the heat and let it simmer, covered, for 30 minutes.
  • Using a slotted spoon, lift out the chicken pieces and sausage. Pour the broth into a separate bowl and set aside. Once the chicken has cooled, discard the skin and bones, then set aside the chicken meat and sausage.
  • In a saucepan over medium heat, warm up 2 more tablespoons of olive oil. Add red and green peppers along with orzo, stirring to coat in the hot oil. Slowly incorporate 1-1/2 cups of hot broth, adding 1/2 cup at a time. Cook for about 5 minutes or until most of the broth is absorbed.
  • Gradually incorporate the rest of the broth, stirring until it is almost absorbed, for about 15 minutes or until the pasta is tender but slightly firm in the center. Remove from heat, mix in chicken and sausage, cover, and let it rest for 5 minutes until the pasta absorbs the remaining broth. Add more broth at serving time if the mixture seems a little dry.

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