I’ve been pretty active in the kitchen lately and thus figured I might as well share some recipes that turned out nicely. This one is by Chef John, who’s immensely popular on Youtube. I’ve been drooling over his recipes for years. Here’s my very first attempt at one of his latest dishes: one-pot chicken and sausage orzo. The photo I posted above is my very own result of this recipe, which ended up looking (and I’m assuming also tasting) just like in his original video:
I didn’t even have to change anything, as it came out perfect. His original recipe can be found here: http://foodwishes.blogspot.be/2016/01/one-pot-chicken-sausage-orzo-tastes.html Although it’s not actually written in an easy step-by-step fashion. Which is why I wrote it all out myself:
Ingredients for 4 portions:
– 2 teaspoons of olive oil
– 2 spicy Italian sausages (6 ounce = 170g), casing removed
– 1 pound of chicken breasts (= 400 – 500g), cut into bite sized pieces
– 3 cups of chicken broth, plus more as needed (= 0,7 liters, but just go ahead and make 1 liter)
– 1/2 cup of tomato sauce (basically any passata will do the job)
– 1 1/2 cups uncooked orzo (rice-shaped pasta)
– 1 teaspoon of salt, plus more to taste
– 1/2 cup of finely grated Parmigiano Reggiano (= Parmesan cheese)
– 1/4 cup of chopped Italian parsley
– 2 tablespoons of sliced fresh chives
– 4 tablespoons of ricotta cheese to garnish
First prepare the chicken broth, keep on the side for now.
Remove the sausages from their casing and cut them into pieces. Then cut the chicken into small bite-size pieces.
– Place a pot over medium-high heat with some olive oil and brown the Italian sausage. Crumble it up into small pieces while it’s cooking. Cook until it’s brown.
– Add the pieces of chicken to it and just let them cook a bit on the surface. No need to cook them all the way through; they will cook during the rest of the recipe. So just go ahead and:
– Pour in the chicken broth. Stir and scrape bottom to deglaze the pot.
– Pour in the tomato sauce. Stir.
– Raise heat to “high” to bring to a simmer.
– Before it simmers, add the orzo pasta to it and add a bit of salt. Stir.
– As it simmers, lower heat down to medium and let it cook for 10-12 min until the pasta is done and that all the liquid is absorbed, and keep stirring the whole time to avoid burning at the bottom.
(add extra chicken broth if it dries up faster than 10-12 minutes)
– When it’s cooked and ready: dump in a hand full of fresh parmesan cheese; stir it in.
– Also add fresh chives and freshly chopped Italian parsley
– When serving: add a spoon of fresh creamy ricotta cheese and top with a little extra fresh Italian parsley.
And voila! You have a meal! We actually had this for lunch a couple of hours ago. And while it’s not the most mind-blowing meal ever, it’s definitely a good solid dish! I will add it to the binder I started a while ago that contains all the recipes we use on a regular basis. I had personally never even tried orzo pasta before. Now I kind of want to incorporate it in other meals as well. Anyway, try it out. It’s nice and easy.
All credit obviously goes to Chef John.