Greek Chicken Orzo-Giouvetsi Kotopoulo
User Reviews
5
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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
Description
Chicken thighs are first seasoned and browned in olive oil, then removed while onions, garlic, bay leaf, cinnamon stick, cloves, oregano, and allspice are sautéed in the same pot. Tomato paste and diced tomatoes are added along with red wine and hot water to create a rich and aromatic sauce. The chicken is returned to the sauce and cooked gently to absorb the flavors.
After stovetop cooking, orzo pasta is added to the sauce with more hot water to cover it, and the chicken is returned atop before baking in the oven. This baking step allows the orzo to absorb the sauce and become tender but still al dente. A final sprinkling of shredded Parmesan cheese is baked until melty and slightly golden, adding a creamy, savory finish.
The dish blends the warmth of Mediterranean spices with juicy chicken and tender pasta bound by a tangy tomato sauce. It is served directly from the baking dish and can be paired with simple salads or vegetables. The sauce is meant to be generous, keeping the orzo moist and flavorful.
Notes recommend monitoring liquid levels during baking and adding water as needed to ensure proper pasta cooking, as well as options for serving grated cheese on the side or reheating with added moisture. This dish can be made on the stovetop or baked if oven-safe cookware is unavailable.
Ingredients
- 1½ lbs chicken thighs free-range
- ¼ cup extra virgin olive oil
- 1 bay leaf
- 1 cinnamon stick
- 2-3 cloves
- 2-3 allspice whole
- 2 cups diced tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons oregano dried
- 1 cup onion diced
- 3 garlic minced, cloves
- ½ cup red wine
- 1½ cup orzo pasta
- Parmesan Cheese
- salt sea salt
- black pepper freshly ground
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 information is estimated and can vary depending on ingredients used.
- If lacking oven-safe cookware, cook chicken and sauce on the stove, then transfer to a baking pan to add orzo and finish baking.
- Ensure the giouvetsi remains saucy by checking liquid levels frequently and adding hot water during baking as needed.
- Orzo typically needs 17-20 minutes in the oven to be al dente, plus additional time with cheese to achieve tenderness with slight firmness.
- Serve the dish promptly after baking, as orzo will absorb sauce and thicken if left to sit.
- Adding melty cheese at the end is optional; grated Parmesan, kefalotiri, Gruyere, or dry mizithra cheeses are good alternatives served at the table.
- Store leftovers in an airtight container in the refrigerator for 2-3 days and reheat gently with added water or broth to loosen the sauce.
- Reheat at low oven temperature (around 250°F) for 15-20 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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