Indulge in the flavors of Greece with this comforting and easy-to-make One Pot Greek Chicken Orzo (Giouvetsi). This dish features tender chicken cooked in a tomato-based sauce, infused with aromatic herbs and spices. Every bite is bursting with vibrant flavors that will transport you straight to the Mediterranean. Whether you’re craving a cozy family dinner or hosting a casual gathering with friends, this Greek-inspired dish will impress with its simplicity and deliciousness.
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One Pot Greek Chicken Orzo (Giouvetsi)
- – 500 grams chicken breasts
- – 1 1/2 tablespoons olive oil
- – 1 teaspoon paprika
- – 1/2 teaspoon ground black pepper
- – 1 teaspoon salt
- – 1 medium onion
- – 4 garlic cloves
- – 1 carrot
- – 3 celery stalks
- – 150 grams leek
- – 2 cinnamon sticks
- – 1 bay leaf
- – 2 tablespoons tomato paste
- – 180 ml red wine
- – 500 ml chicken broth
- – 400 ml passata
- – 250 grams orzo
- – Salt and pepper to taste
- To Finish:
- – Chopped fresh parsley
- – Feta cheese
- Prep the Chicken:
- – Season the chicken breasts with paprika, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper.
- – In a large pot or Dutch oven, heat olive oil over medium-high heat.
- – Add the chicken to the pot and brown it on both sides. Remove the chicken and set it aside.
- Incorporate Aromatics and Wine:
- – In the same pot, sauté the onion until translucent.
- – Add the garlic, carrot, celery, and leek, and cook until soft and fragrant.
- – Stir in the tomato paste, cinnamon sticks, and bay leaf, and cook for about a minute.
- – Add the orzo to the pot and fry it for 1-2 minutes to toast slightly, ensuring it’s well-coated in the paste and vegetable mix.
- – Pour in the red wine, scraping any browned bits from the bottom of the pot, and allow it to simmer until reduced by half.
- Simmer and Cook:
- – Once the wine has reduced slightly, add the passata and chicken broth. Stir well to ensure an even distribution of ingredients.
- – Place the browned chicken breasts back into the pot, submerging them in the liquid.
- – Bring the mixture to a gentle simmer, then reduce the heat, cover the pot, and let it cook for 25-30 minutes or until the chicken is thoroughly cooked and the orzo is tender.
- – Occasionally stir the mixture to prevent sticking.
- Serve and Garnish:
- – Adjust the seasoning with additional salt and pepper if needed.
- – Dish out the One Pot Greek Chicken Orzo into plates or bowls, ensuring each serving gets a piece of chicken and a generous scoop of orzo and sauce.
- – Garnish with chopped fresh parsley and crumbles of feta cheese.
- – Enjoy the vibrant flavors of Greece in every mouthwatering bite!
– Stir occasionally while cooking to prevent sticking. If the mixture becomes too thick or sticks to the pot, add a little more chicken broth.
– Fresh bay leaves impart a slightly different flavor compared to dried ones. If using fresh, you may want to add an extra leaf for a stronger aroma.
– Browning the chicken is a crucial step that enhances both texture and the depth of flavor in the sauce.
– If you prefer to avoid alcohol, substitute the red wine with an equal amount of pomegranate or cranberry juice combined with a tablespoon of red wine vinegar for acidity.
– Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.