Serbian-style orzo risotto with chicken

at a glanceingredients flow right into the finished dish

610 g

chicken breast, cut into 2–3 cm cubes

2 tsp

ajika powder

1 tsp

smoked paprika

salt, pepper and oil

300 g

orzo

large onion, mandolined into half-moons

garlic cloves

700 ml

beef bouillon

150 g

frozen peas, corn and carrot

210 ml

heavy cream

40 g

provolone, grated

lemon juice, a splash

season chicken

sear chicken

use chicken fond

cook onion

ladle

add frozen vegetables for…

stir

Grid inferred from the written steps.

season the chicken with salt, pepper, half the ajika and half the paprika610 gchicken breast, cut into 2–3 cm cubes2 tspajika powder1 tspsmoked paprikasalt, pepper and oil
sear the chicken in batches in a hot stainless pan, then set it aside
use the chicken fond and spiced oil to toast the orzo for 1–2 minutes, deglaze and transfer it to the pot300 gorzo
cook the onion until lightly caramelized, add garlic, then add the toasted orzo1large onion, mandolined into half-moons3garlic cloves
ladle in hot bouillon gradually, stirring until the orzo is creamy and al dente700 mlbeef bouillon
add the frozen vegetables for the last few minutes, then fold the chicken back in150 gfrozen peas, corn and carrot
stir in cream off the heat, brighten with lemon and top with provolone210 mlheavy cream40 gprovolone, gratedlemon juice, a splash