Chicken and Orzo with Tomatoes (Kotopoulo Youvesti)

Name: Chicken and Orzo with Tomatoes (Kotopoulo Youvesti)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 -6
Ingredients: 2 tbsp olive oil; 6-8 skin-on bone-in chicken thighs; 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; 2 cups water; 1 cup orzo; fresh oregano for garnish; serve with parmesan cheese or feta cheese if desired

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 -6
Calories
483 kcal
Course
Main Course
Cuisine
Greek

Chicken and Orzo with Tomatoes (Kotopoulo Youvesti)

Ulric Berry

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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

Servings

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

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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%