Chef Seta’s Special Chicken

Sam Choy
By Sam Choy
Wednesday - June 23, 2010
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This week Chef Warren Seta visits the show to serve up the following delicious chicken dish.

This show aired originally in May 2005.

PAN-ROASTED CHICKEN WITH SAFFRON CREAM

ORZO

* 1 whole chicken, cut up into sections
* 4 tablespoons vegetable oil
* 4 cloves garlic
* 1 cup Aloha Shoyu Brand Guava Pineapple Teriyaki Glaze
* salt and pepper, to taste


Lightly salt and pepper chicken segments. Heat vegetable oil in large skillet on medium-high heat. Place dark meat sections in pan first, cook for approximately five minutes, then add breast sections. Sear both sides until golden brown. At this time, place garlic cloves in pan. Preheat oven to 350 degrees. Use a basting brush to glaze chicken with about one-third of the guava pineapple glaze. Place in oven for approximately 25 minutes, glazing twice more. Arrange orzo on an extra-large serving platter, then stack chicken sections in pyramid style on top.

Drizzle the remaining glaze over chicken, then drizzle with Buerre Blanc. Top with cilantro and serve.

For Saffron Cream Orzo:

* 2 cups orzo pasta, cook until al dente, strain under cool water and let dry
* 1 teaspoon saffron
* 3/4 cup heavy cream
* 3 tablespoons cold, unsalted butter
* salt and pepper, to taste

In medium saucepan, bring heavy cream to rapid boil. Reduce heat to medium and allow cream to reduce by half. Add saffron, salt and pepper to taste.

Allow saffron to steep until bright-yellow color is achieved in cream. Reduce heat to low and slowly whisk in cold butter one cube at a time until sauce is smooth and velvety. Add cooked orzo and stir until well-incorporated and heated through.

For Buerre Blanc:

* 1 cup dry white wine
* 1 cup heavy cream
* 1 shallot, minced
* 1 bay leaf
* 4 tablespoons cold, unsalted butter
* 1/8 teaspoon white pepper
* pinch salt


In saucepan, bring wine, cream, shallots and bay leaf to a rapid boil. Lower heat to medium and reduce mixture by two-thirds. Remove from direct heat and slowly whisk in cold, unsalted butter one tablespoon at a time, whisking constantly.

Return to heat only to slowly melt butter while whisking. If sauce is not going to be used immediately, place in thermos - do not reheat, as reheating will cause the sauce to break down.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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