Orzo au poulet

Serves 1
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Directions

  1. 1Add paprika on the chicken and marinate for a few minutes.
  2. 2Add paprika on the chicken and marinate for a few minutes.
  3. 3Add paprika on the chicken and marinate for a few minutes.
  4. 4Brown the chicken in butter.
  5. 5Brown the chicken in butter.
  6. 6Brown the chicken in butter.
  7. 7Remove the chicken.
  8. 8Remove the chicken.
  9. 9Remove the chicken.
  10. 10Chop two onions.
  11. 11Chop two onions.
  12. 12Chop two onions.
  13. 13Fry the onions in the same pan.
  14. 14Fry the onions in the same pan.
  15. 15Fry the onions in the same pan.
  16. 16Add the orzo.
  17. 17Add the orzo.
  18. 18Add the orzo.
  19. 19Add the broth to the level of the orzo.
  20. 20Add the broth to the level of the orzo.
  21. 21Add the broth to the level of the orzo.
  22. 22Stir constantly until it evaporates.
  23. 23Stir constantly until it evaporates.
  24. 24Stir constantly until it evaporates.
  25. 25Add tomato paste and cream.
  26. 26Add tomato paste and cream.
  27. 27Add tomato paste and cream.
  28. 28Grate Parmesan.
  29. 29Grate Parmesan.
  30. 30Grate Parmesan.
  31. 31Add a handful of spinach.
  32. 32Add a handful of spinach.
  33. 33Add a handful of spinach.
  34. 34Put the chicken back at the end of cooking.
  35. 35Put the chicken back at the end of cooking.
  36. 36Put the chicken back at the end of cooking.

Ingredients

  • 2 chicken fillets
  • 2 chicken fillets
  • 2 chicken fillets
  • 300 g orzo or small bird's tongue pasta
  • 300 g orzo or small bird's tongue pasta
  • 300 g orzo or small bird's tongue pasta
  • 2 cas tomato concentrate
  • 2 cas tomato concentrate
  • 2 cas tomato concentrate
  • 1 brique liquid cream
  • 1 brique liquid cream
  • 1 brique liquid cream
  • 150 g parmesan
  • 150 g parmesan
  • 150 g parmesan
  • 2 poignée spinach
  • 2 poignée spinach
  • 2 poignée spinach
  • 15 g butter
  • 15 g butter
  • 15 g butter
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 cas paprika
  • 1 cas paprika
  • 1 cas paprika
  • 200 g water with a little vegetable broth diluted
  • 200 g water with a little vegetable broth diluted
  • 200 g water with a little vegetable broth diluted

Equipment

panchopping board