Chicken and Orzo with Tomatoes (Kotopoulo Youvesti)

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.

cooking sketch 1h (COOK TIME: 50 min / PREP TIME: 10 min)

cooking sketch Medium

4 people


  • 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 Mutti Double Concentrated Tomato Paste (Doppio Concentrato)
  • 1/2 cup red wine
  • 3/4 cup water
  • 2 cups Mutti Strained Tomatoes (Passata)
  • 2 cups water
  • 1 cup orzo
  • fresh oregano (for garnish)
  • serve with parmesan cheese (or feta cheese if desired)
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Chicken and Orzo with Tomatoes (Kotopoulo Youvesti): Method

  1. Season the chicken thighs generously with salt and pepper on both sides.
  2. Add olive oil to a large Dutch oven or braiser with a lid, and heat over medium-high heat.
  3. 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.
  4. 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.
  5. Add Mutti Double Conentrated Tomato Paste (Doppio Concentrato), cook down for 3 minutes, stirring occasionally.
  6. Add red wine and cook 3-4 minutes to reduce slightly. Then add 3/4 cup water and Mutti Strained Tomatoes (Passata) 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.
  7. After 30 minutes, remove the chicken to a new bowl or plate.
  8. To the pot stir in 2 cups water and 1 cup orzo and bring to a simmer.
  9. 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.
  10. Serve topped with minced fresh oregano, parmesan cheese or feta cheese.

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Also made with: Passata

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