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KELEKONA Posts: 605
11/3/10 1:18 P

More about figuring out what proportions are unknown so that other people can try this super-yummy dish.

RICCILYNN Posts: 2,452
11/3/10 12:48 P

Does this need tweaking to make it taste better or is there a different problem? I would think that you put in too much orzo for the amount of liquid but can't tell since you didn't say how much broth and orange juices you added. It sounds like it would be pretty yummy. I am a garlic addict so I probably would add a couple cloves as well...

KELEKONA Posts: 605
11/2/10 2:38 P

Could someone who is good at deciphering recipes help correct something that I just made up this afternoon? Maybe tweak for improvements, since it made an unholy mess in my frying pan. (Luckily I used one that can stand up to copper scrubbies.)

I started by cooking 3 bone-in chicken thighs in a frying pan. I used a good dose of Italian seasoning mix. Then I pulled them out and cooked 2 small onions, half a green pepper, and a tomato in the leftover juice. (Large chunks of vegetables.)

I added some sour pulp from boiled and strained oranges. I also added stock from a previous batch of chicken thigh skin and bones. I returned the thighs to the pan, cooked for a while longer, then added about 2 cups of orzo and 6 oz. of water.

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