Chicken and Orzo with Tomatoes (Kotopoulo Youvesti)
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 -6
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Calories
483 kcal
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Course
Main Course
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Cuisine
Greek
Chicken and Orzo with Tomatoes (Kotopoulo Youvesti)
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This chicken and orzo recipe is called kotopoula youvesti in Greek. It's so rich, warming and flavorful.
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Ingredients
- 2 tbsp olive oil
- 6-8 skin-on bone-in chicken thighs (use 6-8 depending on how many fit into your pot)
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp ground all-spice
- 1 1/4 tsp salt
- 1/2 tsp ground pepper
- 2 tbsp tomato paste
- 1/2 cup red wine
- 3/4 cup water
- 2 cups passata (we love using Mutti passata)
- 2 cups water
- 1 cup orzo
- fresh oregano for garnish
- serve with parmesan cheese or feta cheese if desired
Instructions
- Season the chicken thighs generously with salt and pepper on both sides.
- Add olive oil to a large dutch oven or braiser with a lid, heat over medium-high heat.
- Sear the chicken for about 3-4 minutes per side, until golden brown each side. Remove the chicken from the pan to a plate or bowl, set aside.
- Turn the pan to medium heat, add the diced onion, minced garlic, bay leaf, cinnamon, cloves, all spice, salt and pepper, cook for 3-4 minutes to soften the onion, stirring occasionally.
- Add the tomato paste, cook down for 3 minutes, stir occasionally.
- Add red wine and cook 3-4 minutes to reduce slightly. Then add 3/4 cup water and passata and bring to a simmer over medium-high heat. Once simmering, add the chicken and their juices back, nestling into the sauce. Put the lid on and turn the heat to medium-low to keep at a simmer for 30 minutes. While simmering, preheat the oven to 350F.
- After 30 minutes, remove the chicken to a new bowl or plate.
- To the pot stir in 2 cups water and 1 cup orzo and bring to a simmer
- Once simmering, nestle chicken back in to the pot with the orzo and sauce and bake at 350F for 20 minutes or until the orzo is cooked through. Add a bit more hot water to the orzo if needed when cooking.
- Serve with topped with minced fresh oregano, parmesan cheese or feta cheese.
Notes
- Serve with one of our favourie salads: Maroulosalata aka my Mamas Salad or Greek Cabbage Salad
- Store leftovers for up to 3 days in the fridge.
Nutrition Information
Show Details
Calories
483kcal
(24%)
Carbohydrates
22g
(7%)
Protein
65.2g
(130%)
Fat
12.3g
(19%)
Saturated Fat
2.3g
(12%)
Polyunsaturated Fat
1.9g
Monounsaturated Fat
5.3g
Cholesterol
198.6mg
(66%)
Sodium
766.9mg
(32%)
Fiber
2.9g
(12%)
Sugar
5.8g
(12%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 22g | 7% |
| Protein | 65.2g | 130% |
| Fat | 12.3g | 19% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 1.9g | 11% |
| Monounsaturated Fat | 5.3g | 27% |
| Cholesterol | 198.6mg | 66% |
| Sodium | 766.9mg | 32% |
| Fiber | 2.9g | 12% |
| Sugar | 5.8g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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