One Pot Greek Chicken with Kritharaki (Orzo) and Tomato

Name: One Pot Greek Chicken with Kritharaki (Orzo) and Tomato
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 to 1 1/2 pound boneless skinless chicken thighs; 2/3 cup dry uncooked kritharaki (orzo); 2-3 tablespoons olive oil; 1 to 1-1/2 cup tomato + 1/2 cup water; 1 cinnamon stick; 1 teaspoon paprika; Salt/Pepper to taste; 2 garlic cloves

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5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins

One Pot Greek Chicken with Kritharaki (Orzo) and Tomato

Samara Cline

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A Sunday Lunch Greek favorite: Chicken and Orzo cooked in tomato. An easier version you can make even on weeknights.

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Ingredients

1 to 1 1/2 pound boneless skinless chicken thighs
2/3 cup dry uncooked kritharaki (orzo)
2-3 tablespoons olive oil
1 to 1-1/2 cup tomato + 1/2 cup water
1 cinnamon stick
1 teaspoon paprika
Salt/Pepper to taste
2 garlic cloves

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Instructions

Rinse the chicken with some wine or water and dry with a paper towel. In a deep pan (3 inches deep) or pot, brown the chicken in the olive oil, at medium heat for about 2-3 minutes on each side.
If you are also adding onion, remove at this point the chicken from the pot and place it on a plate covered. Saute the onion until soft.
Put the chicken back in the pan, add about 1- 1/2 cup tomato sauce mixed with 1/2 cup water (the chicken should be covered-almost). Add 2 garlic cloves cut in half, a teaspoon of paprika, the cinnamon stick and salt and pepper to taste. You can use less tomato, but I like my chicken quite red.
Let the chicken cook in the tomato sauce for about 20 minutes, so that the chicken is done.
Remove chicken from sauce and cover to keep warm and add the orzo to the pot.
Cook/simmer for about 15 minutes until orzo is cooked and almost all the sauce is absorbed. Note, Greeks do not eat their pasta al dente but well cooked, but not overcooked and mush either, so check on it often. When it is done it should have smooth feeling in the mouth but withut bite. Add back the chicken and simmer for another 1-2 minutes warming through.
Remove the cinnamon stick and garlic and serve.
Serve with grated cheese. Traditionally grated hard mitzithra is used on this dish, but you can use any hard cheese. (I’ll be sharing a vegetarian orzo dish with feta soon).