in anticipation of the giant snow storm that was coming our way, we had a dinner party. i made seafood brodetto and chicken brodetto that i’ve made once before. i had to quadruple the recipe (okay i didn’t need to, because we had way too much food in the end, but i thought i did).
unfortunately it didn’t scale well. it turned more into a pilaf than a brodetto. but it still tasted good. so to make this recipe in normal size.
adapted from cooking with trader joe.
makes 3-4 servings
- 2 cups chicken broth
- 2 cups water
- 1 tablespoon olive oil
- 1/2 cup uncooked israeli couscous
- 1/2 cup uncooked orzo
- 1 cup uncooked orecchiette pasta
- 1/4 sun dried tomatoes, chopped
- 1/2 cup kalamata olives, chopped
- 2 tablespoons capers
- 2-4 cups seafood (scallops, calamari, shrimp) or 3-4 chicken breasts, chopped and cooked with a little olive oil
- 1 cup stewed tomatoes (i used canned) or bruschetta mix
- juice from 1/2 a lemon
combine chicken broth, water, and olive oil in a large pot and bring to a boil. add in couscous and orzo. let cook for 10 minutes. then add in pasta. let that cook for 12-15 min, it should start to stew.
add in sun dried tomatoes, kalamata olives, and capers. let that stew for another 5 or so minutes. taste the broth. it should be delicious. add in seafood or chicken. let it stew for another 5 minutes or so. finally, add stewed tomatoes (or bruschetta) and lemon juice.
*it should be brothy, not pilaf-like you see in my photo. but i started too early and the pasta ended up soaking up all the good juices. sadness.