Risotto with Chicken, Sausage, and Peppers
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Risotto with Chicken, Sausage, and Peppers

1. Bone-in chicken thighs with skin - 6
2. Salt - 1 teaspoon
3. Ground black pepper - 1 teaspoon
4. Olive oil - 2 tablespoons
5. Linguica sausage, sliced - 1 pound
6. Onion, chopped - ½
7. Paprika - 1 tablespoon
8. Ground cumin - 1 tablespoon
9. Herbes de Provence - 1 tablespoon
10. Bay leaf - 1
11. Fresh parsley, chopped - 1 teaspoon
12. Chicken stock, or as needed - 4 cups
13. Olive oil - 2 tablespoons
14. Red bell pepper, chopped - 1
15. Mildly hot green pepper, such as a chilaca, chopped - 1
16. Uncooked orzo pasta - 8 ounces

How to cook deliciously - Risotto with Chicken, Sausage, and Peppers

1. Stage

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. Stage

Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.

3. Stage

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. Stage

Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.

5. Stage

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. Stage

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. Stage

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.