CREAMY ORZO AND CHICKEN

CREAMY ORZO AND CHICKEN image

Yield Makes 8 servings

Number Of Ingredients 8

Previous Next

8 cups low sodium chicken broth
1 teaspoon saffron threads
1 large onion, diced small
1-pound orzo
1/4 pound unsalted butter
Cooked meat from 8 chicken thighs, shredded
1/4 cup freshly grated Parmesan cheese, and more to pass
Kosher salt and freshly ground pepper to taste

Steps:

1. In a large saucepan bring the broth to a boil, and then reduce heat to keep it at a simmer. Rub the saffron threads and sprinkle into the broth. 2. In a large sauté pan, melt the butter over medium heat, add the onion and cook until soft. Increase the heat to medium-high and add the orzo, stirring until the orzo starts to brown. 3. Add 2-3 ladles full of the hot broth. Keep stirring and adding more broth as it is absorbed. Cook until orzo is tender but still firm. This will take 15 to 20 minutes. 4. Add the shredded chicken and enough additional broth so that it is quite soupy; the orzo will continue to absorb the liquid. Remove from the heat and stir in the 1/4 cup of cheese. Taste for salt and pepper. Serve immediately with additional cheese to pass.