Chicken and Orzo with Tomatoes (Kotopoulo Youvesti)
User Reviews
5
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Prep Time
20 mins
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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)
Description
This Greek-inspired recipe combines skin-on, bone-in chicken thighs seared to golden brown and simmered in a sauce built from tomato paste, passata, red wine, and water. Aromatics include diced onion, garlic, and a bay leaf, while warm spices cinnamon, ground cloves, and allspice add depth and a subtle sweetness that complements the tomato base. Salt and pepper season throughout.
Once the chicken is browned and simmering covered for 30 minutes to tenderize, it is removed while orzo is stirred into the sauce. The orzo cooks in the simmering sauce, absorbing flavors and thickening the mixture. Fresh oregano added before serving lends herbal brightness, and the dish is finished with Parmesan or feta cheese for salty richness. The textures blend tender chicken with creamy, slightly firm orzo pasta coated in a rich tomato sauce.
This hearty one-pot meal showcases complex layers of flavor from the warming spices and wine, making it suitable for family dinners or gatherings served alongside a crisp salad. The leftovers keep well for up to three days refrigerated, maintaining the sauce's flavor development.
Ingredients
- 2 tbsp olive oil
- 6-8 chicken thighs use 6-8 depending on how many fit into your pot, skin on, bone in
- 1 yellow onion diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1/2 tsp cinnamon
- 1/8 tsp cloves ground
- 1/4 tsp ground allspice
- 1 1/4 tsp salt
- 1/2 tsp black pepper ground
- 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
- oregano fresh, for garnish
- Parmesan Cheese or feta cheese, for serving
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
- Store leftovers in the refrigerator for up to 3 days to maintain flavor and freshness.
- Serve with salads such as Maroulosalata (Greek lettuce salad) or Greek Cabbage Salad for a balanced meal.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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