- 4 boneless skinless chicken thighs
- olive oil for saute
- 8 jumbo gulf shrimp peeled and deveined
- 12 small clams (littlenecks or pasta clams) washed (optional)
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon dried oregano leaves
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons flour
- 1 small onion diced
- 1 large red bell pepper diced
- 4 stalks of celery diced
- 2 garlic cloves sliced
- 1½ cups orzo (or whole wheat orzo)
- 15 ounce can of diced tomatoes in juice (organic)
- 1 cup chicken broth
- pinch of saffron threads
- 2 tablespoon cilantro finely chopped
INSTRUCTIONS:
- mix flour with smoked paprika, oregano, sea salt and black pepper
- dredge chicken thighs in seasoning mix coating both sides fully
- heat pan over medium high heat and add olive oil
- saute chicken thighs in pan 2 minutes per side to get good color
- remove chicken from pan and add additional olive oil
- add peppers, onions, celery and garlic and saute for 2-3 minutes
- add shrimp into the veggie mixture for a minute to cook partially then remove shrimp from the pan
- add orzo, tomatoes, chicken stock and saffron and mix well cook for 2 minutes stirring well so orzo doesn't stick
- add chicken thighs and clams on top of mixture, turn heat down to low and allow to cook fully (10 minutes)
- at about 7 minutes into the cooking add shrimp to the pan and replace the lid
- stir mixture together as needed to ensure the orzo doesn't stick to the pan
- Plate up your masterpiece and serve
- *make sure not to have heat too high
Source: Ask Chef Dennis
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