Your Time, Your Money, Your Meals. Cook It Forward.
This week: one pound of chicken + one pound chorizo sausage + orzo pasta.
Chicken and Orzo
Cook one pound of chorizo sausage on the stovetop and allow it to cool. Cover and refrigerate.
Chop the leeks, peppers, carrots and garlic for the chicken. Cover and refrigerate. Reserve and refrigerate the green parts of the leeks and the carrot peels for chicken stock. Quarter three ounces of mushrooms and cover.
Prepare the brickhouse chicken as indicated in the recipe, with one exception: instead of adding the chorizo with the vegetables at the beginning, add four ounces of cooked chorizo (1/4 of your cooked chorizo) when you add the mushrooms.
Cook 2 cups of orzo according to the package directions, and toss with 1/2 – 3/4 cups pesto.
While you eat, make chicken stock using the bones of the chicken, the carrot peels and green parts of the leeks, and some sprigs of rosemary, oregano and thyme.
Measure out 2 cups of the leftover vegetables from the brickhouse chicken. Cover with the chicken stock and bring to a simmer. Scoop 1/3 – 1/2 cup leftover orzo into the bottom of each bowl, then pour the hot soup over the pasta. Stir a spoonful of sour cream into each bowl.
Shred any leftover chicken and use it for sandwiches. Simple and quick!
Make the risotto according to recipe instructions, stirring in the rest of the cooked chorizo in the last few minutes.