Greek Chicken Orzo-Giouvetsi Kotopoulo
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr
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Servings
6
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Calories
514 kcal
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Course
Main Course
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Cuisine
Greek
Greek Chicken Orzo-Giouvetsi Kotopoulo
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Greek Chicken Orzo-Giouvetsi Kotopoulo is a traditional dish with a rich tomato sauce and kefalotiri cheese.
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Ingredients
- 1½ lbs free-range chicken thighs
- ¼ cup extra virgin olive oil
- 1 bay leaf
- 1 cinnamon stick
- 2-3 cloves
- 2-3 whole allspice
- 2 cups diced tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 cup onion diced
- 3 garlic cloves minced
- ½ cup red wine
- 1½ cup orzo pasta
- Parmesan Cheese
- sea salt
- freshly ground pepper
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Instructions
- Pat dry the chicken and season with sea salt and freshly ground pepper.
- Add olive oil to a Dutch oven and brown seasoned chicken thighs over medium-high heat.
- Transfer chicken to a platter. In the same skillet, add the onion, garlic, bay leaf, cinnamon stick, cloves, oregano and allspice.Cook for 2-3 minutes.
- Add the tomato paste, stir, and cook for 1-2 minutes.
- Pour the wine and deglaze the pan. After 1-2 minutes, add the tomatoes and one cup of hot water. Stir and add the chicken to the sauce. Cook chicken on medium-low for 30 minutes.
- Preheat the oven to 180°C / 355°f
- Transfer the chicken to a platter.Add the orzo to the sauce and a cup of hot water and stir. The sauce should cover the orzo completely. Return the chicken to the pot and bake for 20 minutes. Add a little more hot water if needed while cooking. (Try a couple of orzo kernels to check the cooking).
- Shred ½ cup parmesan cheese and sprinkle it all over. Return to the oven and bake until the cheese has melted.
Notes
- Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
- If you don't have oven-safe cookware like a Dutch oven, you can cook the chicken and sauce on the stove, pour everything into a baking pan, add the orzo and follow the next steps of the recipe from there.
- A successful giouvetsi with chicken must be saucy when it comes out of the oven. Check the liquids in the pan often, and if necessary, add a little hot water during baking.
- The orzo pasta only needs about 17 to 20 minutes in the oven to be al dente. The extra five minutes of cooking with cheese on top are enough to ensure it will be tender yet still firm. The orzo will continue to absorb the liquids from the dish as it sits, so it is best to serve it as soon as it is out of the oven.
- It is not necessary to do the final step with the melty cheese. You can add grated parmesan or kefalotiri to the table while serving. Gruyere cheese or dry mizithra cheese are also good choices for this dish.
- Allow the dish to cool slightly then, and it can be stored in an airtight container in the refrigerator for 2 to 3 days. To reheat, add a little water or broth to loosen up the sauce and warm up in the oven. Keep the temperature low (around 250 degrees F) for 15-20 minutes.
Nutrition Information
Show Details
Calories
514kcal
(26%)
Carbohydrates
36g
(12%)
Protein
24g
(48%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
111mg
(37%)
Sodium
121mg
(5%)
Potassium
568mg
(16%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
227IU
(5%)
Vitamin C
11mg
(12%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 36g | 12% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 121mg | 5% |
| Potassium | 568mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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