1. Recipes

How to Make Risotto with Chicken, Sausage, and Peppers - A Step-by-Step Guide

Risotto with Chicken, Sausage, and Peppers is a classic Italian dish that is full of flavor and warmth. This comforting dish is perfect for a cozy dinner on a cold night, and it is sure to become a favorite in your household. The combination of tender chicken, savory sausage, and sweet peppers creates a delicious and satisfying meal that is perfect for any occasion.

Traditional risotto is known for its creamy texture and rich flavors, and this recipe is no exception. The creamy Arbori...

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Ingredients

  • 6 bone-in chicken thighs with skin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 pound linguica sausage, sliced
  • ½ onion, chopped
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon herbes de Provence
  • 1 bay leaf
  • 1 teaspoon fresh parsley, chopped
  • 4 cups chicken stock, or as needed
  • 2 tablespoons olive oil
  • 1 red bell pepper, chopped
  • 1 mildly hot green pepper, such as a chilaca, chopped
  • 8 ounces uncooked orzo pasta

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.
  • 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.
  • Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.
  • 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.
  • 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.
  • 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.

    • Nutrition

    739 cal.

    • Total Fat: 47g
    • Saturated Fat: 15g
    • Cholesterol: 136mg
    • Sodium: 1844mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 44g
    • Vitamin C: 39mg
    • Calcium: 45mg
    • Iron: 5mg
    • Potassium: 643mg

    Categories

    Main recipes
    Italian recipes
    Comfort food recipes
    Rice recipes
    Chicken recipes