ROTD: Chicken and Orzo

Instructions for Chicken and Orzo

• First, heat half of the olive oil in a small, wide saucepan over high heat.
• Add the garlic and mushrooms.
• Sauté for 2 minutes.
• Remove them to a plate.
• In the same pan, add the remaining olive oil.
• Sauté the onion for 2 to 3 minutes until it becomes translucent, without browning.
• Add the orzo, stirring to coat it in oil and seal it, allowing it to release its earthy aroma.
• Add the wine and let the alcohol evaporate, stirring.
• Add the cherry tomatoes.
• Gradually, and little by little, add the warm broth, following the process as if making risotto.
• Each time the broth is absorbed, add more.
• Halfway through the cooking process, add the carrot and chopped chicken.
• Remember to stir regularly, but not continuously, to avoid breaking the orzo and making the dish too mushy.
• Season with salt and pepper, and add the cooked, chopped chicken.
• Cook for about 15 minutes from the time the broth is added to the pan.
• Add herbs and adjust the seasoning towards the end of cooking.
• Remove from the heat while the dish is still a bit saucy and the orzo remains slightly firm in the center, or al dente.
• When I make this dish at home, I drizzle a little raw olive oil in the final minutes of cooking.
• Alternatively, add 1 tablespoon of cold butter and stir it in off the heat, letting it melt into the orzo, giving it a creamy texture.
• Once removed from the heat, sprinkle with a little grated cheese.
• Serve immediately while the orzo is still juicy.
• Be careful, as the longer it sits, the more it absorbs the liquids, softens too much, dries out, and loses its magic.