Smoked paprika, Orzo, Chicken stew

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There is nothing better on a gloomy day than a hot bowl of stew and on days when I can’t breathe out of my nose and my sinuses feel like they might explode, I need a stew with a bit of a kick. I have been obsessing over smoked paprika lately so I  put together this yummy southwestern stew  featuring the bright red spice.

For this recipe I used a pound of leftover shredded  ( unseasoned) chicken from taco night so if you don’t have cooked chicken on hand use chicken breast cut into tiny pieces and cook it up in a skillet with a bit of oil until just done.

What you need

  • 1 pound of chicken, cooked
  • 1 cup orzo
  • 4 cloves of minced garlic
  • 1/2 of a white onion, finely chopped
  • 1 32 oz can of tomato sauce (plain, no spices)
  • 2 cups of chicken broth
  • 1 tbsp each of smoked paprika, new mexico chili powder, cumin, black pepper
  • 1/2 tsp cayenne
  • salt to taste

How to make it

  • Saute garlic & onion with a few tablespoons of olive oil until translucent
  • add chicken & spices and cook for a few minutes until chicken is well coated in spices
  • add tomato sauce, broth and orzo
  • cook on medium heat for 20 minutes or until orzo is done
  • add salt to taste
  • serve with a dollop of sour cream  and a warm tortilla
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