I had the good fortune to recently attend a dinner featuring Foster Farms chickens. As if it wasn’t enough that I got to spend an evening in good company while enjoying a fantastic meal, our hostess Anne Nisbet generously sent each guest home with fresh chicken stock. This is how I put that stock to use.
This dish was inspired by a recipe from The Bon Appetit Fast Easy Fresh Cookbook. Authentic paella uses rice and takes longer to cook. This is one of those dishes I put together with ingredients in my pantry, hence the orzo. The end result is less time consuming and is still tasty.
Makes 4 servings
- 2 ½ cups chicken stock
- ¼ teaspoon saffron threads
- 1 tablespoon oil
- 1 small chopped onion
- 1 chopped red bell pepper
- 1/2 teaspoon smoked paprika
- 1/2 cup dry white wine
- 1 cup orzo (I like to use whole wheat)
- 2 links fully cooked smoked sausage, sliced (I like to use chicken chorizo if I can find it; kielbasa is fine too)
- 1/2 lb smoked chicken, diced
- 1 pint roasted cherry tomatoes
- 1/2 c peas