KT Türk
Denenecek Türk Akşam
Kremalı Tavuklu Arpa Şehriye (Creamy Chicken Orzo) A comforting Turkish-style creamy chicken orzo dish with sautéed onion, garlic, and a hint of lemon zest, finished with melted kashar cheese and fresh parsley.
yüksek protein tek tencere hızlı
Toplam 35 dk
Hazırlık 10 dk
Pişirme 25 dk
Zorluk Kolay Ana malzemeler
1 large (~300g / ~10 oz) chicken breast 1 cup (~180g / ~6 oz) orzo pasta (arpa şehriye) 1 medium (~120g / ~4 oz) medium onion, finely diced 1 clove garlic clove, minced 200ml (¾ cup) heavy cream (single cream packet) 375ml (1½ cups) water or chicken broth Baharat ve lezzet
from 1 lemon lemon zest 1 tsp salt ½ tsp black pepper 1 tsp paprika or your preferred spices 2 tbsp (30ml) olive oil or butter Süsleme
50g (½ cup / ~2 oz) kashar cheese (kaşar peyniri), grated a small handful (~10g) fresh parsley, roughly chopped
Yapılışı ▶ Pişirme modu 1 Cut the chicken breast into bite-sized cubes or strips. Heat 1 tbsp of olive oil or butter in a wide pan or pot over medium-high heat and sear the chicken pieces for about 3–4 minutes per side until golden brown on the outside. Remove and set aside on a plate — the chicken does not need to be fully cooked through at this stage. 2 In the same pan, reduce the heat to medium and add the remaining 1 tbsp of oil if needed. Add the finely diced onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. 3 Add the orzo to the pan and stir to coat it in the oil and aromatics. Toast lightly for 1–2 minutes over medium heat, stirring frequently, until the orzo turns a very light golden colour and smells nutty. 4 Pour in the heavy cream and stir well to combine with the orzo. Add the lemon zest at this stage and stir — it will brighten the whole dish beautifully. Let the cream bubble gently for about 1–2 minutes. 5 Add 375ml (1½ cups) of water or chicken broth to the pan and season with salt, pepper, and your preferred spices (such as paprika or dried thyme). Stir everything together and bring to a gentle boil. 6 Return the seared chicken pieces to the pan, nestling them into the liquid. Reduce the heat to medium-low, cover with a lid, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid. If it looks too dry, add a splash more water. 7 Once the orzo is cooked through and the sauce is creamy, remove from heat. Sprinkle generously with grated kashar cheese and let it melt over the top for about 1 minute. Finish with freshly chopped parsley and serve immediately. İpuçları Notlar
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