Chicken and Orzo with Tomatoes (Kotopoulo Youvesti)

This chicken and orzo recipe is called kotopoula youvesti in Greek. It's so rich, warming and flavorful.

Course Main Course

Cuisine Greek

Keyword greek chicken

Prep Time 20

Cook Time 1

Total Time 1 20

Servings -6

Calories 483kcal

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, heat over medium-high heat.
Sear the chicken for about 3-4 minutes per side, until golden brown each side. Remove the chicken from the pan to a plate or bowl, set aside.
Turn the pan to medium heat, add the diced onion, minced garlic, bay leaf, cinnamon, cloves, all spice, salt and pepper, cook for 3-4 minutes to soften the onion, stirring occasionally.
Add the tomato paste, cook down for 3 minutes, stir occasionally.
Add red wine and cook 3-4 minutes to reduce slightly. Then add 3/4 cup water and 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.
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 chicken back in to 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 with topped with minced fresh oregano, parmesan cheese or feta cheese.

Serve with one of our favourie salads: Maroulosalata aka my Mamas Salad or Greek Cabbage Salad
Store leftovers for up to 3 days in the fridge.