Greek Orzo Chicken Recipes

GIOUVETSI (ORZO CHICKEN GREEK STYLE)

Steps:

• Pre-heat the oven to 180C/350F.
• Heat the olive oil in a dutch oven/cast iron pan or big heavy-based saucepan. Brown the chicken for about 2 minutes on each side. Remove the chicken from the pot onto a plate and set aside.
• Add the onion to the pot and stir for a few minutes until it softens. Add the garlic and stir for a minute or so longer. Then add the oregano and cinnamon.
• Add the orzo and stir again for a minute or so until the orzo is coated with the juices/oil.
• Put the chicken and any juices back into the pot. Then sprinkle with the paprika, allspice, salt and pepper. Finally, pour over the passata and stock and give the pot a good stir.
• Bake uncovered for 30 minutes. Check and stir the pot a couple of times during cooking to stop the orzo from sticking too much. If at any time the dish looks too dry, just add an extra splash of water.
• Sprinkle with fresh chopped parsley and plenty of cheese to serve. Serve with the salad, bread and a splodge of Greek yogurt (if you like).

GREEK ORZO CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the chicken, carrots, broth, lemon juice, garlic, oregano and salt. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in the orzo, olives and raisins. Cover and cook 30 minutes longer or until pasta is tender. Sprinkle with parsley and feta cheese.

GREEK LEMON CHICKEN AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

GREEK LEMON CHICKEN-ORZO SOUP

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
• Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
• Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

GREEK CHICKEN ORZO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
• Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.

GREEK ORZO CHICKEN

Steps:

• Place pasta, chicken, cucumbers and bell pepper in large bowl.
• Pour vinaigrette over salad; toss until coated. Top with olives and cheese.

GREEK CHICKEN WITH ORZO

Steps:

• Crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours.
• Roast the red peppers in a 200°C oven for about 30-40 minutes until the skin is blackened. Leave to cool for a few minutes and remove skin. Slice into 1cm thick strips.
• Toss the eggplant with remaining olive oil. I like to cook this on the George Foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked.
• Remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. Fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned.
• Remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. Add remaining garlic for last 30 seconds.
• Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until the tomato is soft. Stir in Orzo, half the water and the black olives.
• Place in a casserole dish, put chicken on top. Spoon over some of the liquid, making sure all the pasta is submerged. Put lid on casserole and bake in 180°C oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid.
• Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry.
• I prefer to skin the chicken before serving, but it's up to you. Sprinkle lemon zest and feta over pasta and serve with another glass of wine.

GREEK CHICKEN AND ORZO

Steps:

• In a large skillet, heat broth, onion and oregano to a boil.
• Add the Orzo, reduce heat and simmer, covered, for 6 minutes, stirring occasionally.
• Add the chicken and cook 6 minutes longer or until chicken and pasta are cooked.
• Stir in the spinach, and heat just until the spinach wilts.
• Remove from heat and top with cheese.
• Serve immediately.

YOUVETSI (TRADITIONAL GREEK ORZO BAKE)

Steps:

• Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil.
• Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.