Chicken Chorizo and Garlic Parmesan Orzo
- Medium to large saucepan
- Tin foil
- Wooden spoon
Preheat oven to 360F
Roast garlic by cutting the tip off the bulb to expose the cloves. Drizzle over the cut area with olive oil. Wrap in tin foil and pop in the oven for 50-60 mins or until mushy and golden brown. Squeeze out all you can (avoid the outer peel from getting mixed in), sprinkle with salt, and mash with a fork until smooth.
While roasting, add a bit of oil to a saucepan over med-high heat. Add Chorizo and chop with spatula into small chucks, like grape or smaller sizes. Fry until a crust forms.
Pour in 1/2 broth and cover, simmer until mostly evaporated. Scrape off any flavor from the base of the pan with a spoon.
Stir on orzo, then pour in the rest of the broth and cream. Stir and bring to a simmer. Then turn down heat slightly, stirring occasionally. Bring orzo to al dente and the sauce has thickened in it consistency.
Stir in parmesan, parsley, and garlic. Taste and season with salt or pepper to taste. Add more broth if needed if over-reduced.
Serve up and top with parsley, and eat happily.