Recipes
Photo by Stephanie Arnett
Seared Chicken Breast Orzo Risotto with Endive-Caper Salad
Episode 1004-Cooking on the Fly: Thickening
Serves 2
Ingredients
2 large chicken breasts, boneless, skin-on
1 tablespoon Madras curry powder
2 ½ tablespoons extra virgin olive oil
3/4 cup dry white wine
1 medium red onion, finely diced
1 cup low-sodium chicken stock
2 cups cooked whole wheat orzo
2 heaping tablespoons pumpkin puree
1 tablespoon unsalted butter
1 ½ heads of endive, halved, cored and thinly sliced
1 tablespoon capers, chopped
1 tablespoon finely chopped chives
½ tablespoon Wan Ja Shan® fruit vinegar (or apple cider vinegar)
Kosher salt and freshly ground black and white pepper to taste
Directions
Season the chicken breasts with salt and curry powder. In a medium pan over medium-high heat add 2 tablespoons of the olive oil. Place the breasts in the pan, skin-side down. Cook for about one minute, then flip. Add ½ cup of the wine to prevent the curry from burning. Turn the chicken to the second side and baste with the wine. Turning every few minutes, cook the chicken until cooked through, about 8 to 14 minutes (depending on thickness). The last few minutes, turn the skin-side down to re-crisp. Transfer the chicken to a plate, skin-side up and reserve.
To the same pan, add the minced red onion, sautéing until translucent, about 3 minutes. Deglaze with the remaining wine, then add the stock. Add the cooked orzo to the pan, and bring to a simmer. Add the pumpkin puree and the butter, stirring to incorporate. Cook for another minute until the mixture thickens slightly. Check seasoning and adjust salt and black pepper.
Meanwhile, in a medium bowl, combine the endive, capers, chives, the remaining olive oil and fruit vinegar. Season to taste using the white pepper. Reserve.
To plate: Place a scoop of the orzo on the plate. Add the chicken breast and top with the endive salad.
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