Monday, August 2, 2010

Feta, Roasted Red Pepper, and Chorizo Sausage with Orzo

This dish was originally inspired by this dish, creatively improvised by my friend Rachel. She’s got a great knack of creating tasty food/ingredient combinations, and putting her own spin to recipes. She was ecstatic about how her dish turned out, and emailed me her version. And to no surprise, it was delicious. We loved the smoky flavors from the chorizo sausage and seasonings, and the chicken marinade took this up a notch. It allowed us to expand out to flavors from Portugal with its peri peri marinade, made of peri peri peppers. This is the first time we used Manchego cheese (native to Spain)- it is a white cheese that is compact and has a buttery texture. We found the Peri Peri marinade at Jungle Jim’s, which is a huge ethnic grocery store, and we found Manchego at Whole Foods as well as larger grocery stores (Kroger, Meijer). It took less than 10 minutes to throw together, and it allowed us to relax while the dinner was baking away. Thanks Rachel!

Feta, Roasted Red Pepper, and Chorizo Sausage with Orzo
½-3/4 pound chicken tenders, cut into 1-inch pieces
Portuguese Chicken Marinade (Peri Peri marinade)
2 cups low-sodium chicken broth
1 Tbsp unsalted butter
1/4 tsp ground pepper
1/2 tsp garlic powder
½ tsp smoked paprika
½ tsp Moroccan seasoning (We used Peri Peri seasoning)
1/2 pound (8-oz) orzo
1/2 cup shredded Manchego cheese (4 ounces)
½ cup chopped roasted red peppers
1 chorizo sausage link, uncased, sliced
½ cup grated Parmesan

1. PREPARE AHEAD – Marinate the chicken in the Portuguese Chicken Marinade for 4-6 hours.
2. Preheat oven to 400 degrees.
3. In a saucepan, bring broth, butter, pepper, garlic, paprika and Moroccan seasoning to a boil.
4. In a 1.5-quart baking dish, combine marinated chicken, orzo, Manchego cheese, roasted peppers, and chorizo sausage.
5. Pour broth mixture over orzo and stir once to incorporate. Make sure to fully incorporate the orzo into the liquid mixture (or else you’ll come out with some crispy orzo!)
6. Bake until orzo is tender and cooking liquid is creamy, 40 minutes.
7. Sprinkle Parmesan on top and let stand 5 minutes before serving.

Yield: 3-4 servings

Source: As seen on The Babbling Starfish


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