Beer Orzo And Chicken Recipes

BEER, ORZO AND CHICKEN

Steps:

• Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
• Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
• Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.

CREAMY LEMON-PEPPER ORZO WITH GRILLED CHICKEN

Steps:

• Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
• Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
• Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes.
• Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.
• Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.

BBQ BEER CHICKEN

Steps:

• Mix the seasonings together in a small bowl and sprinkle onto the chicken halves. Let the seasoned chicken sit, covered, in the refrigerator at least 1 hour and a half before grilling.
• Preheat the grill. Place the chicken, bone side down, onto the grill and leave for at least 15 minutes to make sure the seasoning sticks. Gently turn the chicken over and continue to let it cook for another 15 minutes.
• Pop the seal of the beer can just enough to spray a fine mist over the chicken without disrupting or extinguishing your flame. If you are using a bottle of beer, use your thumb to control the amount of liquid coming out of the bottle.
• Turn the chicken often, using the beer to keep it moist, and making sure not to tear the skin.
• Grill until the chicken reaches an internal temperature of 165 degrees F, or its juices run clear, about 1 hour 50 minutes. Remove from the grill and let the chicken rest about 5 minutes before serving.

VERMONT BAKER'S ROAST CHICKEN WITH BEER GRAVY

Steps:

• In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper. Set aside.
• Remove the giblets from inside the chicken. Rinse the chicken with cool water, inside and out, and pat dry with paper towels, inside and out.
• Sprinkle the chicken evenly with the salt mixture. Place chicken in the refrigerator, uncovered, for 12 to 24 hours to dry brine.
• Place an oven rack in the lower third of the oven; remove the other racks. Preheat the oven to 400 degrees F.
• Pour about half of the beer into a glass--and drink it. Place the half-empty can on a baking sheet or roasting pan and drop the garlic cloves into the can. Place the chicken on the can so it's "standing." (If you're cooking for a crowd, this is a good way of roasting more than one chicken at a time.)
• Bake until an instant-read thermometer registers 165 to 170 degrees F when inserted into the thickest part of the thigh, 75 to 90 minutes.
• Allow to rest, covered in foil, while you make the Beer Gravy. Reserve 1/2 cup of the pan drippings for the gravy.
• Carve the chicken and serve with Beer Gravy.
• Melt the butter in a medium saucepan over medium heat. Add the flour to make a roux: cook, stirring constantly, until the flour is slightly brown. Whisk in the brown sugar to combine. Add the chicken stock, beer and drippings and whisk to combine.
• Add the soy sauce, Worcestershire and horseradish and whisk to incorporate. Season with salt and pepper. Bring to a simmer and cook, whisking, until the gravy thickens, about 3 minutes.

CHICKEN AND ORZO SKILLET

Steps:

• Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

BEER, ORZO AND CHICKEN

Steps:

• Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
• Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
• Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.

BEER, ORZO AND CHICKEN

Steps:

• Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
• Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
• Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.

BEER, ORZO AND CHICKEN

Steps:

• Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
• Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
• Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.

BEER, ORZO AND CHICKEN

Steps:

• Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
• Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
• Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.