Chicken and Orzo with Tomatoes (Kotopoulo Youvesti)
From Maria Koutsogiannis, @foodbymaria
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
1h (COOK TIME: 50 min / PREP TIME: 10 min)
Medium
4 people
Ingredients
-
2
tbsp
Olive oil
-
6-8
Skin-on-bone-in Chicken Thighs
(use 6-8 depending on how many fit into your pot)
-
1
Yellow Onion
(diced)
-
2
cloves
Garlic
(minced)
-
1
Bay Leaf
-
1/2
tsp
Cinnamon
-
1/8
tsp
ground Cloves
-
1/4
tsp
ground all-spice
-
1/4
tsp
salt
-
1/2
tsp
ground Pepper
-
2
tbsp
Concentrato (Tomato Paste)
-
1/2
cup
red wine
-
3/4
cup
water
-
2
cups
Passata (Strained Tomatoes)
-
2
cups
water
-
1
cup
orzo
-
fresh oregano
(for garnish)
-
serve with parmesan cheese
(or feta cheese if desired)
Share the ingredient list
Chicken and Orzo with Tomatoes (Kotopoulo Youvesti): Method
- Season the chicken thighs generously with salt and pepper on both sides.
- Add olive oil to a large Dutch oven or braiser with a lid, and heat over medium-high heat.
- Sear the chicken for about 3-4 minutes per side, until golden brown. Remove the chicken from the pan to a plate or bowl, and set aside.
- Turn the pan to medium heat, add the diced onion, minced garlic, bay leaf, cinnamon, cloves, allspice, salt and pepper, and cook for 3-4 minutes to soften the onion, stirring occasionally.
- Add Mutti Concentrato (Tomato Paste), cook down for 3 minutes, stirring occasionally.
- Add red wine and cook 3-4 minutes to reduce slightly. Then add 3/4 cup water and Passata (Strained Tomatoes)and bring to a simmer over medium-high heat. Once simmering, add the chicken and their juices back, nestling into the sauce. Put the lid on and turn the heat to medium-low to keep at a simmer for 30 minutes. While simmering, preheat the oven to 350F.
- After 30 minutes, remove the chicken to a new bowl or plate.
- To the pot stir in 2 cups water and 1 cup orzo and bring to a simmer.
- Once simmering, nestle the chicken back into the pot with the orzo and sauce and bake at 350F for 20 minutes or until the orzo is cooked through. Add a bit more hot water to the orzo if needed when cooking.
- Serve topped with minced fresh oregano, parmesan cheese or feta cheese.
