A Tempting Taste Of Malibu Chan’s

This week, owner⁄chef Warren Seta of Las Vegas restaurant Malibu Chan’s visits the show to prepare the following elaborate chicken dish.

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 pieces. 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 using a basting brush with about onethird of the Guava Pineapple Glaze. Place in oven for approximately 25 minutes, re-glazing two times before done. On an extra large serving platter, arrange orzo on the bottom, then place chicken sections pyramid-style on orzo.

Drizzle the remaining glaze over chicken. Drizzle Buerre Blanc over the chicken; top with cilantro and serve.

For Saffron Cream Orzo:

• 2 cups orzo pasta, cooked al dente. Strain under cool water; 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 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.

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 of salt

In saucepan, bring wine, heavy cream, shallots and bay leaf to a rapid boil. Reduce heat to medium and reduce by twothirds. 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.

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

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

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