Cookbook

Orzo with Chicken

from Journal
curated by

Ingredients

  • 4 cuisses de poulet, skinless, boneless
  • poivre
  • 2 Tbsp huile d'olive
  • 1 echalotte, thinly sliced
  • 1 cup orzo
  • 2 gousses ail, minced
  • 3 cup bouillon de poule
  • 5 cup epinards
  • 1/2 cup raisin secs, ou cerises seches
  • 4 oz fromage de chevre

Instructions

Cut chicken into bite-size pieces. Pat it dry and season. Heat olive oil, add chicken pieces in one layer and cook, without moving, until browned on one side, about 5'. Flip the chicken, add the shallots and cook, stirring occasionally, until the shallots start to soften, about 2'. Add the orzo and garlic, and cook, stirring regularly, until fragrant and lightly toasted, 1-2'.

Add the stock, bring to a simmer and cook, stirring occasionally, until the orzo is almost at dente, about 10'. Fold in the spinach and raisins and continue cooking, stirring occasionally, until the spinach wilts, the raisins soften, the orzo is al dente and most of the stock has been absorbed, 2-5'.

Remove from the heat and stir in the goat cheese until completely melted.

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Notes