For a large company, decorate a large dish with fragrant orzo pasta many toppings from cold cuts, shrimp, vegetables and mushrooms. Everything except the pasta itself is grilled, which will enhance the effect of “Wow!” when the hot fragrant dish is on the table. First thing indulge in lemonade and olive oil marinade with the addition of fragrant spices. It will pickle chicken with shrimp and it will be used to fry everyone else the components of the dish. Keep in mind that
Time for preparing
grilled chicken breasts, thighs, shrimp, mushrooms and vegetables vary. Share with friends: 
Time: 1 hour. 50 minutes Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Grill
- 3 boneless skinless chicken breasts
- 4 boneless and skinless chicken thighs
- 220 gr medium shrimp, peeled from shells and intestinal veins
- 2 ears of corn, peeled from leaves and broken into 3 parts
- 220 gr champignons washed
- 1 red bell pepper, cut in half and peeled cores
- 1 yellow bell pepper, cut in half and peeled cores
- 1 orange bell pepper, cut in half and peeled cores
- Orzo pasta with saffron, recipe see below
Marinade
- 5 garlic cloves, minced
- 1 tbsp. freshly squeezed lemon juice, about 5 lemons
- 2 tbsp. olive oil
- 2 tsp smoked or coarse salt
- 2 tsp ground black pepper
- 0.5 tsp red pepper flakes
- 0.5 tbsp. chopped parsley
Saffron orzo pasta
- 4 tbsp. chicken broth
- 1 tsp saffron threads
- 450 gr orzo pasta
- 1/4 Art. olive oil
- Juice of half a lemon
- 1 tsp salt
- 1 tsp ground black pepper
- 1/4 Art. chopped parsley
Recipes with similar ingredients: chicken, chicken breasts, chicken hips, shrimp, orzo paste, corn, mushrooms champignons, peppers sweet, saffron
Recipe preparation:
- In a medium-sized bowl, mix the marinade ingredients. in a large bowl, mix half the marinade with chicken breasts, hips and shrimp. Mix well. Cover and leave to marinate for at least 1 hour. If you pickle longer, then refrigerate.
- Place the grill pan on a moderate heat or preheat a gas or charcoal grill. Lubricate corn set aside unused marinade and wrap in foil. Mix mushrooms with 1/4 Art. deferred unused marinade. Fry the chicken breasts and hips to an internal meat temperature of 74 ° C, about 7 each minutes on each side. Fry the corn in foil, about 5 each minutes on each side.
- Roast bell peppers for about 5 minutes. Fry shrimp and mushrooms for about 2 minutes. Oil fried peppers remnants of unused marinade. If desired, chop the peppers and mushrooms before serving.
- Lay the fried meat and vegetables on top of saffron orzo on large dish and serve immediately.
Saffron orzo pasta
In a large saucepan over high heat, bring the chicken to a boil bouillon. Reduce heat to low and simmer at low boil. Add saffron, mix and let it blossom, about 5 minutes. Raise the heat to moderate so that the broth boils again. Then add the orzo paste and cook until al dente, stirring occasionally, about 8-10 minutes. Drain and transfer paste in a large bowl. Add olive oil, lemon juice, salt, black pepper, and parsley. Shuffle.
