Orzo alla Vodka with Chicken
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Orzo alla Vodka with Chicken
Description
This Orzo alla Vodka with Chicken starts by sautéing finely chopped onion and garlic in olive oil and butter to build flavor. Adding vodka briefly bubbles off the alcohol while concentrating aroma. Tomato paste is incorporated next, providing concentrated tomato richness. Chicken broth and heavy cream create a smooth, luscious base in which the orzo cooks through a gentle simmer, absorbing the sauce.
The cooked or shredded chicken is stirred in near the end to warm through without overcooking. Removing from heat, the dish is finished by stirring in freshly grated Parmesan cheese and torn basil leaves, allowing the sauce to thicken slightly as it stands covered.
This rich and creamy dish presents warm, hearty flavors with subtle herbal freshness from basil. The orzo's small pasta shape holds the sauce well and complements the tender chicken. It can be served as an all-in-one comforting main course.
A troubleshooting tip is to regulate heat and liquid amount while cooking to prevent the orzo from drying out or the sauce from thinning excessively. Additional broth or cream can be added as needed, and the final covered rest lets the sauce reach ideal consistency.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 small onion chopped finely
- 2 cloves garlic minced
- 1/4 cup vodka
- 1/4 cup tomato paste DeLallo brand
- 2 cups chicken broth
- 1 cup heavy cream aka whipping cream
- 1 cup orzo DeLallo brand, uncooked
- 2 cups chicken cooked or rotisserie
- 1/2 cup Parmesan Cheese freshly grated
- 1 handful basil torn, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the oil and butter to a Dutch oven or soup pot over medium-high heat. Add the onion and sauté for 5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Pour in the vodka and let it bubble for 30 seconds.
- Stir in the tomato paste.
- Add in the chicken broth, cream, and orzo. Increase the heat to high. Give it a good stir to ensure the tomato paste has dissolved. Once it starts to boil, cook for 10 minutes, uncovered, stirring fairly often. You will need to turn the heat down at some point to maintain a constant simmer (medium or even medium-low) so it's bubbling but not furiously boiling.
- Stir in the chicken and let it warm through for a minute or so.
- Take the pot off the heat and stir in the parmesan cheese and basil. Cover for 3-5 minutes or until the sauce has thickened up to your liking. Season with salt & pepper as needed and serve immediately.
Notes
- If the orzo absorbs liquid too quickly and starts to dry before it's fully cooked, reduce the heat and add a splash of extra broth or cream to maintain moisture.
- If there is excess liquid after cooking, cover the pot and allow it to rest longer; the orzo will absorb more sauce and the consistency will thicken.
User Reviews
Overall Rating
5
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