Chicken Sausage and Peppers Risotto

Ingredients:

3 Chicken breasts (about 5 oz each), uncooked
1 t Salt
1 t Black pepper
1 T Olive oil
1 Pound smoked sausage, sliced
1 Onion, chopped
1 T Paprika
1 T Cumin
1 T Herbes De Provence
1 Bay Leaf
1 t Parsley
4 C Chicken broth, or as needed
1 T Olive oil
1 Large Red bell pepper, chopped
1 Poblano pepper, chopped
12 oz Orzo pasta, uncooked

Directions:

Season chicken with salt and black pepper. Heat 1 tablespoon of olive oil on medium-high heat in a saucepan. Cook chicken until browned, remove from pan, and chop into bite-size pieces.

Cook and stir sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes. 

Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken to the skillet, and pour in chicken stock. 

Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.

Remove all chicken pieces and sausage using a slotted spoon. Remove and discard bay leaf. Pour broth into different bowl and set aside.

Heat 1 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed. 

Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta. Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.

*Adapted from http://www.allrecipes.com/recipe/risotto-with-chicken-sausage-and-peppers