• LoneGansel@lemmy.worldOP
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      1 year ago
      • Remove 50-75 grams nduja from its casing and add to a cold sauce pan
      • Raise the temperature of the pan to medium and begin rendering the fat from the sausage
      • Once fat is rendered, add 1 tbsp freshly cracked black pepper, 1 tsp paprika, and 1 tsp cayenne or diced Calabrian chilis and fry 1 minute or until peppercorn stops sizzling
      • Dice and add 1/4 onion to the pan
      • Once onion begins to sweat, add diced garlic
      • Once garlic becomes fragrant, add 2 pureed tomatoes and cook until all moisture is removed
      • Add 2 cup chicken stock, and 1 tsp each of dried oregano and thyme (2 tsp of using fresh)
      • Bring to a boil, simmer 10 minutes while you bring a skillet up to medium heat
      • Add 1 tsp oil to skillet and sear 2 chicken thighs, before moving all contents to the pot
        • Optionally, use an immersion blender to smooth your broth before adding the chicken thighs
      • Simmer uncovered 45 minutes or until reduce by half, stirring occasionally
      • Boil 1 serving orzo in saltwater (less water is better)
      • Remove chicken from pot and shred with a fork before returning to the pot
      • Strain pasta into a side bowl once all dente, then add 1 cup pasta water to the pot
      • Cook until water reduces and sauce thickens
      • Add 1 cup sauce to pasta and stir to combine
      • Serve rice and sauce next to one another in a bowl similar to kare raisu, garnish with Parmesan cheese, and enjoy!
    • LoneGansel@lemmy.worldOP
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      1 year ago

      No saffron, just a bit of chili oil from the nduja. I lightly sauced the orzo so they didn’t congeal into a ball of pasta.

  • claret@lemmy.world
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    1 year ago

    I’ve been pondering what to make with a bag of orzo left in the cupboard… this sounds and looks like a winner to me!