Beer Orzo And Chicken Recipes

CHICKEN AND ORZO SKILLET

Steps:

• Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

ORZO WITH CHICKEN, TOMATO AND PEPPERS

Steps:

• Bring water to boil in covered pot, according to orzo package..
• Chop whole onion by pulsing in food processor. Heat oil in a nonstick skillet and saute onion.
• With food processor running, put garlic through feed tube and mince. Add to onion.
• Wash, trim and seed pepper and cut into large chunks. Chop in food processor. Add to onion.
• Wash, dry and cut up chicken into bite-size chunks. Add to pan and brown evenly.
• Cook orzo, following package directions, about 10 minutes.
• Wash, trim and quarter tomatoes. Chop coarsely by pulsing in food processor. Add to skillet with cumin and brandy. Reduce heat and cook until mixture is soft and well blended. If it becomes too dry, add a few tablespoons of water. Season with salt, if desired.
• When orzo is cooked, drain and served topped with chicken-tomato sauce.

BEER, ORZO AND CHICKEN

Steps:

• Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
• Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
• Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.