Recipe by Chef John
"Orzo gets cooked risotto-style, using a flavorful stock made with braised chicken and sausage."
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bone-in chicken thighs with skin
ground black pepper
linguica sausage, sliced
herbes de Provence
fresh parsley, chopped
chicken stock, or as needed
red bell pepper, chopped
mildly hot green pepper, such as a chilaca, chopped
uncooked orzo pasta
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 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
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 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!
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!
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!
Delicious, as others have said there is too much meat. 4 chicken thighs and 1/2 pound of sausage are perfect.
Very very yummy! Husband AND the seven year old both asked for seconds! We like a little more heat than most, so I added extra fresh jalapeño. The only other change was that I put in less meat, as suggested by other reviewers. We all had seconds and there are still leftovers...this makes plenty! A keeper, for sure! Thank you, chef John, for another winner!!! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Risotto with Chicken, Sausage and Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 422
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