Roasted Chicken With Saffron Orzo

Sam Choy
By Sam Choy
Wednesday - September 12, 2007
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Warren Seta, owner and chef of Malibu Chan’s joins Sam and Sharie Shima in the kitchen and servs up a delicious Pan Roasted Chicken with Saffron Cream Orzo. This episode of Sam Choy’s Kitchen originally aired in May 2005.

PAN ROASTED CHICKEN WITH SAFFRON

CREAM ORZO

* 1 whole chicken cut up into sections

* 4 tbsp. 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 and after approximately 5 minutes add breast sections. Sear both sides until golden brown. At this time, place garlic cloves in pan.

Preheat oven to 350 degrees. Before putting pan of chicken in oven, glaze chicken with basting brush using about one third of the Guava Pineapple Glaze. Place in oven for approximately 25 minutes, re-glazing 2 times before done. In an extra large serving platter, place orzo on the bottom then place chicken sections on a pyramid style on orzo.

Drizzle the remaining Guava Pineapple Teriyaki Glaze over chicken. Then drizzle Buerre Blanc over the chicken. Top with cilantro and serve.

Saffron Cream Orzo:

* 2 cups of Orzo Pasta cooked until al dente strain under cool water - let dry

* 1 tsp. saffron

* 34 cup heavy cream

* 3 tbsp. 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 and 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. Set aside for service.

Buerre Blanc:

* 1 cup dry white wine

* 1 cup heavy cream

* 1 shallot, minced

* 1 bay leaf

* 4 tbsp. cold unsalted butter

* 18 tsp. white pepper

* pinch of salt

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

Return to heat only to slowly melt butter while whisking. Set aside for service.

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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