Giouvetsi (Orzo Chicken Greek Style)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
5 to 6 (with sides e.g. salad and bread)
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Calories
339 kcal
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Cuisine
Greek
Giouvetsi (Orzo Chicken Greek Style)
Description
Giouvetsi involves browning boneless, skinless chicken thighs in olive oil, then sautéing onions and garlic with oregano and cinnamon to develop the sauce's aromatic base. Orzo pasta is stirred in to absorb the flavors before the spiced chicken is added back to the pot with passata (tomato puree) and chicken stock. Baking the mixture uncovered in the oven allows the orzo to cook through while absorbing the spices and tomato sauce, creating a cohesive dish.
The combination of warm spices like cinnamon and allspice with the tangy tomato sauce and tender chicken gives this dish a distinctive Greek character. Stirring occasionally during baking prevents sticking and helps even cooking. The final dish features flavorful, moist chicken paired with pasta infused with a fragrant, slightly spiced sauce.
It is traditionally served with a sprinkling of cheese such as kefalotiri, feta, or parmesan and fresh parsley. Common accompaniments include fresh bread, salad, and Greek yogurt to balance the rich flavors. Giouvetsi is best enjoyed fresh, as the orzo continues to absorb liquid and can become dry or mushy when stored or frozen.
Using a cast iron or oven-proof pot is ideal, but alternatives such as transferring to a baking dish also work. Some recipes suggest adding a splash of red wine to deepen flavor, and frequent stirring during baking helps avoid sticking and dryness.
Ingredients
For the baked chicken orzo
- 2 tablespoons olive oil for cooking
- 1 pound chicken thigh boneless, skinless
- 1 onion chopped
- 3 garlic finely chopped, cloves
- 1.5 teaspoons oregano dried
- 1 teaspoon cinnamon dried
- 1 cup orzo rice-shaped pasta, sometimes called risoni or kritharaki in Greece
- 1 teaspoon paprika
- 1 teaspoon allspice
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups passata sieved tomatoes (use canned chopped tomatoes as a substitute)
- 1½ cups chicken stock (US: chicken broth)
To serve
- parsley use Greek kefalotiri if you can find it but if not use pecorino, parmesan or feta, chopped; for sprinkling
- cheese use Greek kefalotiri if you can find it but if not use pecorino, parmesan or feta, chopped; for sprinkling
- Salad
- bread
- Greek yogurt
Instructions
- Pre-heat the oven to 180C/350F.
- Heat the olive oil in a dutch oven/cast iron pan or big heavy-based saucepan. Brown the chicken for about 2 minutes on each side. Remove the chicken from the pot onto a plate and set aside.
- Add the onion to the pot and stir for a few minutes until it softens. Add the garlic and stir for a minute or so longer. Then add the oregano and cinnamon.
- Add the orzo and stir again for a minute or so until the orzo is coated with the juices/oil.
- Put the chicken and any juices back into the pot. Then sprinkle with the paprika, allspice, salt and pepper. Finally, pour over the passata and stock and give the pot a good stir.
- Bake uncovered for 30 minutes. Check and stir the pot a couple of times during cooking to stop the orzo from sticking too much. If at any time the dish looks too dry, just add an extra splash of water.
- Sprinkle with fresh chopped parsley and plenty of cheese to serve. Serve with the salad, bread and a splodge of Greek yogurt (if you like).
Notes
- Use a cast iron or oven-proof pot for best results; otherwise, transfer to a baking dish before baking.
- Optionally replace some chicken stock with red wine for deeper flavor.
- Stir the dish occasionally while baking to prevent the orzo from sticking and add water if it seems dry.
- Serve immediately to enjoy the best texture; leftovers can be reheated with added water but are less ideal for freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5to 6 (with sides e.g. salad and bread)
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 557mg | 23% |
| Potassium | 756mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 617IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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