Risotto with Chicken, Sausage and Peppers

19 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Chef John
Recipe by  Chef John

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.
  2. Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.
  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.
  4. Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.
  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.
  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.
  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.

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Reviews (19)

Rate This Recipe
megameaghan1
16

megameaghan1

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!

th1gurl23
10

th1gurl23

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

TheCarl
8

TheCarl

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 739 cal
  • 37%
  • Fat
  • 46.9 g
  • 72%
  • Carbs
  • 34.4 g
  • 11%
  • Protein
  • 43.8 g
  • 88%
  • Cholesterol
  • 136 mg
  • 45%
  • Sodium
  • 1844 mg
  • 74%

Based on a 2,000 calorie diet

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