Baked Chicken With Orzo
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0.0
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Unrated
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Cook Time
1 hr mins
-
Servings
2 to 3
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Calories
691 kcal
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Course
Main Course
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Cuisine
Greek
Baked Chicken With Orzo
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Succulent chicken quarters with creamy tomato orzo pasta. A flavorful casserole dish with basic ingredients.
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Ingredients
- olive oil
- 1 kg (2.2 pounds) chicken quarters, thighs or drumsticks
- 200 grams (1 cup) orzo pasta
- 400 grams (14 ounce) whole canned tomatoes
- 1 teaspoon tomato paste
- 1 small onion minced
- 2 garlic cloves
- 1 bay leaf
- 6 allspice berries or ⅔ teaspoon ground allspice
- a pinch of cinnamon
- 750 ml (3 cups) hot water or stock (chicken, or vegetable stock)
- freshly ground pepper
- grated Kefalotyri or Pecorino cheese to serve with
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Instructions
- Preheat oven to 220°C / 430°F.
- Pulse the whole canned tomatoes in a food processor or blender until smooth.
- Add chicken to a Dutch oven or oven-proof cooking pot. Drizzle with olive oil and season with salt and pepper.
- Roast the chicken for 30 to 40 minutes until golden on top. Then remove the chicken, set it aside, and place the Dutch oven on the stovetop.
- Drop the oven's temperature to 180°C / 360°F.
- Saute the onion and garlic in the chicken fat, if necessary add a bit more oil. Add also the bay leaf.
- Add the orzo and saute for a minute.
- Add the tomato paste, canned tomatoes, allspice, a pinch of cinnamon, and season with salt and pepper. Cook for about 2 minutes and pour in 750 ml hot water or stock. Add also the chicken on top.
- Bake. Close the Dutch oven (or cooking pot if that's what you are using) and place it back in the oven. Cook for about 40 minutes (stirring the orzo 1-2 times meanwhile so it doesn't stick at the bottom).
- Raise the oven's temperature to 200°C / 390°F.
- Uncover the food and cook for 10 minutes more. Until orzo absorbs most of the sauce. If too sticky add a splash of more water.
- Serve warm with grated cheese on top and freshly ground pepper.
Nutrition Information
Show Details
Serving
1serving
Calories
691kcal
(35%)
Carbohydrates
59g
(20%)
Protein
41g
(82%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
177mg
(59%)
Sodium
371mg
(15%)
Potassium
848mg
(24%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
364IU
(7%)
Vitamin C
16mg
(18%)
Calcium
82mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2to 3
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 691kcal | 35% |
| Carbohydrates | 59g | 20% |
| Protein | 41g | 82% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 177mg | 59% |
| Sodium | 371mg | 15% |
| Potassium | 848mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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