Giouvetsi Orzo Chicken Greek Style Recipes

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GIOUVETSI (ORZO CHICKEN GREEK STYLE)



Giouvetsi (Orzo Chicken Greek Style) image

This version of the very delicious traditional Greek giouvetsi comes in the form of a chicken and orzo pasta baked in oregano and spice-infused tomato sauce and sprinkled with cheese. A simple Greek-style midweek meal... and with potentially only one (or two) pan(s) to wash!

Provided by Helen

Categories     Easy mid-week meal

Time 45m

Number Of Ingredients 16

2 tablespoons olive oil (for cooking)
1 pound boneless skinless chicken thighs
1 onion (chopped)
3 garlic cloves (finely chopped)
1.5 teaspoons dried oregano
1 teaspoon dried cinnamon
1 cup orzo (rice-shaped pasta, sometimes called risoni or kritharaki in Greece)
1 teaspoon paprika
1 teaspoon allspice
¾ teaspoon salt
¼ teaspoon pepper
1½ cups passata (sieved tomatoes (use canned chopped tomatoes as a substitute))
1½ cups chicken stock ((US: chicken broth))
chopped parsley and cheese, for sprinkling (use Greek kefalotiri if you can find it but if not use pecorino, parmesan or feta.)
salad and bread
Greek yogurt

Steps:

  • 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).

Nutrition Facts : Calories 339 kcal, Carbohydrate 35 g, Protein 25 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 557 mg, Fiber 3 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

KOTOPOULO GIOUVETSI ( CHICKEN CASSEROLE WITH ORZO)



Kotopoulo Giouvetsi ( Chicken Casserole with Orzo) image

Make and share this Kotopoulo Giouvetsi ( Chicken Casserole with Orzo) recipe from Food.com.

Provided by Poppy

Categories     Whole Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium roasting chicken (3-4 lbs)
3 tablespoons olive oil
salt
fresh ground black pepper
1 1/2 cups orzo pasta
3 medium onions, coarsely chopped
2 cloves garlic, minced
2 large bell peppers, cored seeded,and finely chopped
1 cup peeled chopped plum tomato
1/2 teaspoon ground cumin
4 cups water
grated parmesan cheese

Steps:

  • Preheat oven to 450øF.
  • Wash chicken and rub outside and inside with 1 tablespoon olive oil.
  • Season skin with salt and pepper.
  • Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken.
  • Add remaining oil and other ingredients except cheese and toss in pan to combine.
  • Place pan, uncovered, in hot oven and reduce heat to 350øF.
  • Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry.
  • Sprinkle with grated cheese before serving.

Nutrition Facts : Calories 542.2, Fat 23.1, SaturatedFat 5, Cholesterol 53.5, Sodium 69.6, Carbohydrate 60.9, Fiber 5.4, Sugar 8.3, Protein 22.9

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