Chicken with Orzo Pasta
Chicken Budget Recipes Pasta Greek
Second time's the charm! That's the saying, but I believe it's experience, not luck, that leads us to better and better results.
I made this chicken giouvetsi the day before yesterday as it should be done: in the oven with orzo added about 45 minutes before the end. It was a disaster: the orzo turned to mush. I should have followed my instincts and realized that such small pasta can't stay in the oven that long... Well, that's what happens when you use a new product for the first time, you trust the advice of those with experience. So last night I remade the recipe and the orzo came out perfect. I also decided this time to make it on the stovetop, not in the oven, because chicken cooks quickly anyway and there's no need to complicate things with the oven. Using the oven is ideal for beef or lamb, but for such small pieces of chicken it doesn't make sense. Through this change and by using ready-made tomato sauce, the fussy giouvetsi recipe transformed into a simple and convenient one.
In Greece, orzo is called kritharaki ( κριθαράκι ). It's not easily found here, but I think it can be successfully replaced with couscous-type pasta.
Ingredients
400g boneless chicken legs (4 legs)
200g orzo pasta
80ml Greek-style tomato sauce
1 onion
1/2 teaspoon dried oregano
2-3 tablespoons olive oil
salt, pepper
aged cheese (kefalotiri, pecorino, parmesan)
Servings: 3
How to prepare chicken with orzo pasta
- Note: I prepared the Greek-style tomato sauce following this recipe, but I also added 2 cloves
- Cut the chicken legs into four pieces. In a wide pot, heat the oil and fry the meat until it changes color on all sides. Add the chopped onion and sauté until very soft, stirring occasionally.
- Add the tomato sauce, 700ml water, oregano, and salt and pepper to taste. Bring to a boil, then cover and simmer over medium heat for 20-25 minutes (until the meat is cooked).
- Add the orzo and salt. Stir and then shake the pan to settle the pasta evenly. Cover the pot again, lower the heat and cook for another 15 minutes. During this time, shake the pan from time to time, especially toward the end (this way the liquid will distribute evenly and the pasta won't stick to the bottom). At the end, when the orzo is cooked, there should still be a little liquid visible on the surface (see main photo). Under no circumstances cook until the orzo becomes dry on the surface. If it seems like this is happening while the orzo is cooking, add a little hot water and shake the pan.
- Turn off the heat and let the pot sit covered for another 5 minutes.
- Serve sprinkled with grated cheese.
Orzo pasta
Chicken with Orzo Pasta
Chicken with Orzo Pasta
