Creamy Chicken Sausage Orzo Skillet
Ingredients
1 tbsp olive oil (or avocado oil)
5.4kg spicy chicken or venison sausage, sliced (New Zealand venison sausage adds a uniquely Kiwi touch)
6 cloves garlic, minced
1 cup orzo
2 cups low-sodium chicken or vegetable broth
1/4 cup full-fat canned coconut milk
1 tbsp soy sauce
1 tsp onion powder
1/2 tsp red pepper flakes (optional)
1/2 tsp black pepper
1/4 tsp sea salt
1 tsp fresh or dried thyme
1/2 cup freshly grated aged cheddar or tasty cheese
2 cups baby spinach leaves or chopped silverbeet
Instructions
Heat a large skillet over medium-high heat and add olive oil. Sauté the sausage until browned and cooked through, about 6-7 minutes. Add garlic and cook for another 30 seconds until fragrant.
Stir in the dry orzo to lightly toast for about 1 minute. Then, pour in the chicken or vegetable broth to deglaze the pan.
Add coconut milk, soy sauce, onion powder, red pepper flakes, black pepper, salt, and thyme, stirring everything together.
Bring to a boil, then reduce the heat to a gentle simmer, cover, and cook for 10-12 minutes, stirring occasionally to prevent sticking, until orzo is tender and most of the liquid is absorbed.
Stir in the spinach (or silverbeet) and cook until wilted. Then mix in the freshly grated aged cheddar or tasty cheese until melted and creamy. Adjust salt and pepper to taste.
Serve immediately, and enjoy this creamy orzo skillet!
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