This substantial egg and sausage meal is made using an old family recipe. Given how fatty this dish is, it’s wise to save it for exceptional occasions.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 bone-in chicken thighs with skin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 pound linguica sausage, sliced
- ½ onion, chopped
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon herbes de Provence
- 1 bay leaf
- 1 teaspoon fresh parsley, chopped
- 4 cups chicken stock, or as needed
- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 1 mildly hot green pepper, such as a chilaca, chopped
- 8 ounces uncooked orzo pasta
Instructions
- Season chicken thighs with salt and black pepper. Heat 2 tablespoons of olive oil on medium-high heat in a saucepan. Cook chicken until browned, about 3-4 minutes on each side; remove from pan.
- Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.
- Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken thighs to the skillet, and pour in chicken stock.
- Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.
- Remove all chicken pieces and sausage using a slotted spoon. Pour broth into different bowl and set aside. When chicken is cool enough to handle, remove skin and bones; set chicken meat and sausage aside.
- Heat 2 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed.
- Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta (you probably won’t use all of broth). Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.
Nutrition Facts
| Calories | 739 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 3 g |
| Protein | 44 g |
| Saturated Fat | 15 g |
| Sodium | 1844 mg |
| Sugars | 4 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
This meal is deliciously complex, spicy and filling. It also make the entire house smell amazing! Although I have made it with the linguica, I prefer Andouille sausage. I only wish the Nutrition Info gave a serving size (For tracking)
I used wings instead of thighs. Worked fine. I used jalapeno instead of poblano (I wish I’d had one though). This needs mushrooms to be a true risotto. I used whiskey instead.of sherry. Almonds didn’t seem to fit. All in all I’d make if differently if I tried again .. But took too long to make for what is gave at the end. 2 stars for me.
i didn’t cook it as directed….because I thought there was a step that did’nt need to be done… So i added orzo with all ingredients for the 30 minute slow finish, and everything came out perfectly…it was Dee-lish!
Realy nice worked well. I substitutes alot! mixed herbs, rissoto rice used, no bay leaf, mushrooms, peas, but still came out awsome. Will make again
Great flavor – I used an Anaheim pepper and Johnsonville Italian sausages that you had to cook. Would definitely make again!
OMG… the only thing I changed was I used actual risotto instead of the orzo. It was so delicious. I will definitely be adding this to my family favorites section in my recipe book. Thanks for a wonderful recipe Chef John!
This recipe turned out great! It’s very flavorful and relatively easy to prepare.
This was my first time eating risotto so I really didn’t know what to expect. I mostly followed the recipe except that I used kielbasa for the sausage and I added more orzo (and I still ended up with left over liquid). The dish came out creamy and delicious!
Outstanding dish! Followed the recipe exactly save for the linguica sausage, which my market does not carry. I substituted the Primo mix of hot and sweet Italian sausage, which worked just fine.
First time I made it, no linguica. Used sweet Italian. Underwhelming. This time, found some linguica-the results were typical Chef John AWESOME! I sauteed the peppers and orzo in a separate pan, adding broth dipped from the sausage/chicken pan. When the orzo started to soften, dumped that pan into the main, turned off the heat and covered for 10 minutes while I toasted garlic/zatar bread.
Definitely a new family favorite added to rotation. Never made risotto before and it turned out great! Did not find the sausage, so we substituted spicy Italian sausage.
This is such an awesome recipe! I’ve made it as is which is great, but I typically use a poblano for the green pepper and and one or two extra bell peppers for color and for extra nutrients. I think we do a little less chicken as well. My husband and I like to double the recipe and eat on it for the rest of the week for lunch. Thanks Chef John!
We enjoyed it but like another reviewer noted, it is a bit oily. Next time I won’t use the additional oil to saute the onions. I may even use a fat separator also. The flavor was great. I did make a few changes by using chicken andouille sausage and jalapenos instead. I also folded in whole green beans the last 10 minutes. I served in a bowl and added more broth to dip the crusty bread in. Thanks Chef John.
This was really delicious. So many layers of flavor and just really good! I might try it using risotto rice next time just because I like the firmer texture of that rice as opposed to the orzo.
my boys liked this recipe, but didn’t like the chinese sausages to bought to put into it. This recipes used alot of dishes!
My family loves this dish! thanks for sharing the recipe.
It was very nice flavour, I didnt like how greasy it turned out because of the chicken skin. Next time I will remove all the skin first so is not so greasy
Was delicious. Husband pronounced it, “Very Good!” I has to tweak a bit per what I had on hand.Used 1 red and 1 yellow pepper. Found I had NO chicken or vegetable stack (Yikes!) so used left over wine. No potatoes so used Faro. 1 and 1/4 pounds of Chicken thighs and Chicken sausage. Cut Chicken to bits size piece and cut sausage in to 1/2 ” pieces. Baked with Parmesan cheese topping. Smells great! Husband pronounced it, “Very Good!”
I didn’t have any specialty sausage or hot peppers, so I just used kielbasa and some jalapeno. It still turned out great!! My husband love it, too!
Since I’ve made some minor adjustments I will only give this recipe 4 stars and comment on the version I make. We’ve been eating my adapted mild version regularly. As my husband does not like spicy food, I did not use spicy peppers and adjusted by using green and red bell peppers. I also used two whole chicken legs instead of that many thighs and chorizo for the sausage. I decreased the overall amount of meat and used a little more onion and peppers. The risotto technique is not necessary to achieve the same flavour results as you can also just toss in more of the broth in one go. I would recommend letting it sit there when almost done for at least 5-10 minutes. We prefer this dish the day after because the flavours have more time to infuse. Also doubles for a nice cold salad.
Love all of Chef John’s recipes!