Orzo with Butter & Parmesan a la Chicken Fritz

By • January 7, 2014 • 0 Comments

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Author Notes: This is one of my most recent and favorite one pot meals which is adapted from the Chicken Fritz recipe posted 10/8/13 by SmallkitchCara in Food52 under "Heirloom Recipes." I have since then made it several times to the delight of my family, but with some modifications afterwards. It is not only a delicious one pot meal, but also appealing to the eye. Furthermore, I like the coincidental fact that the name "Fritz" also happens to be my father's name.Regine

Serves 4-6

ORZO

  • 1 pound Orzo
  • 4 ounces Unsalted butter (8 oz or 1/2 cup). I have also successfully used light butter.
  • 1 cup Grated Parmesan cheese
  • Salt and black pepper to taste

CHICKEN

  • 3 cups Cooked chicken cut or shredded into small pieces (I use storebought rotisserie chicken)
  • 1/4 cup Vegetable oil, preferably extra virgin olive oil
  • 1 Large onion, chopped
  • 3 Small to medium Garlic Cloves crushed mixed with 1/2 tsp lemon or lime zest and 1/2 tsp Sriracha sauce
  • 1 teaspoon Sweet smoked paprika (I use McCormick Smoked Paprika)
  • 1/4 cup Chopped parsley or cilantro
  • Salt and black pepper to taste
  • Optional - 1/4 tsp turmeric
  1. Boil orzo according to package instructions but more on the al dente side. You don’t want it mushy. Drain well and place back into pot. Add butter, parmesan, and some ground black pepper. Taste to see if it still needs salt. Spread/place on a nice, large serving plate; and cover with aluminum foil to keep it warm.
  2. In the same pot in which you cooked the pasta but that is now empty, add the oil and the onions, and cook for 12-15 minutes or until the onions are cooked and golden brown. You want to stir often because they can burn. When they get golden brown, add the garlic (mixed with the lemon zest and Sriracha sauce) and stir for 20-30 seconds. Add the chicken and toss to coat with the oil and onions. Add the paprika and (optional) turmeric. Taste and add salt and black pepper as needed. Cook for another 10-15 minutes, stirring occasionally, until the chicken has browned quite a bit and is crispy around the edges.
  3. Spread the chicken all over the orzo. Sprinkle with cilantro or parsley. You can also choose to place orzo and chicken on individual plates as in the picture; and add droplets of sriracha sauce all around the orzo.
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