Risotto with Chicken, Sausage and Peppers Recipe - Allrecipes.com
Risotto with Chicken, Sausage and Peppers Recipe
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Chicken and Sausage Orzo Pasta
The orzo pasta in this chicken and sausage recipe is cooked risotto-style. See more
  • READY IN hrs

Risotto with Chicken, Sausage and Peppers

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 30 mins

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 More Reviews

Dec 05, 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!

 
Jul 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

 
Feb 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.

 
Jul 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!

 
May 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!

 
Dec 04, 2012

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

 
Feb 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!

 
Apr 01, 2014

Awesome recipe!! Added a personal touch which I would like to share with you: 1) Added fresh broccoli and mushrooms. 2) Added onions to step #3. 3)Chopped fresh cilantro to sprinkle on top when served. 4) used less 3/4 tsp of paprika and cumin instead of one. 5) Made a cheese sauce from gorgonzola and parmesan to pour on top....MMMM....gooood!!

 

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Nutrition

  • Calories
  • 739 kcal
  • 37%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 46.9 g
  • 72%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 43.8 g
  • 88%
  • Sodium
  • 1844 mg
  • 74%

* Percent Daily Values are based on a 2,000 calorie diet.

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