Greekchickenwithorzo Recipes

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GREEK ORZO CHICKEN



Greek Orzo Chicken image

Take your first bite and set sail for a dinner-table tour of the sunny Greek isles. Sprinkle lemon zest on top to give it a little extra flair. -Angela Buchanan, Longmont, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 6 servings.

Number Of Ingredients 12

6 bone-in chicken thighs, (about 2-1/4 pounds), skin removed
1 cup sliced fresh carrots
1 cup chicken broth
1/4 cup lemon juice
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup uncooked orzo pasta
1/2 cup sliced pitted green olives
1/4 cup golden raisins
1/2 cup minced fresh parsley
1/2 cup crumbled feta cheese

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.

Nutrition Facts : Calories 391 calories, Fat 14g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 783mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.

GREEK CHICKEN WITH ORZO



Greek Chicken With Orzo image

This tastes of summer... really nice served with a glass (or two) of Red wine and a crisp salad. You need to use the ripest, juiciest reddest tomatoes you can find, so if only anemic looking Toms are on hand, use a can of chopped tomatoes instead. Don't be tempted to use chicken breasts instead, as it's the chicken juices that flavour the pasta so well. Cooking time includes 2 hours marinading

Provided by SugaredAlmond

Categories     Chicken Thigh & Leg

Time 3h30m

Yield 2 serving(s)

Number Of Ingredients 16

4 chicken thighs, unskinned bone in
2 garlic cloves, crushed
2 tablespoons olive oil
1 sweet red pepper, halved and de-seeded
1 small red onion, sliced vertically
4 ripe tomatoes, skinned and de-seeded
1 tablespoon tomato puree
1 glass fruity red wine
1/2 small eggplant, cut in 2cm cubes
2 -3 cups water
6 ounces orzo pasta
1 teaspoon dried fennel seed, crushed
2 teaspoons dried oregano
12 black olives
1 lemon, zest of
2 ounces feta, crumbled

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.

Nutrition Facts : Calories 1126.7, Fat 53.9, SaturatedFat 15.4, Cholesterol 184.7, Sodium 741.7, Carbohydrate 96.1, Fiber 13.9, Sugar 17.3, Protein 53.2

GREEK LEMON CHICKEN AND ORZO CASSEROLE



Greek Lemon Chicken and Orzo Casserole image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

3 cups chicken stock
3 tablespoons melted butter
2 teaspoons kosher salt
1 teaspoon cornstarch
2 sprigs fresh dill, chopped
2 lemons, zested and juiced
1 clove garlic, minced
2 cups orzo
2 teaspoons ground coriander
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 small to medium boneless, skinless chicken breasts
1 lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley

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 CHICKEN ORZO CASSEROLE



Greek Chicken Orzo Casserole image

This Greek-inspired dish, featuring chicken, spinach, oregano, feta cheese crumbles and fresh lemon, proves that casseroles can be lighter and brighter without sacrificing taste.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 11

1 package (16 oz) uncooked orzo pasta
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 bag (5 oz) baby spinach
8 oz feta cheese, crumbled
1/4 cup olive oil
1 tablespoon chopped fresh oregano leaves
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 lb chicken tenders, cut in 1-inch pieces (about 11 tenders)
1 teaspoon Greek seasoning
1 teaspoon finely grated lemon peel
2 tablespoons sliced green onions

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.

Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 3 g, TransFat 0 g

GARLIC CHICKEN WITH ORZO NOODLES



Garlic Chicken with Orzo Noodles image

This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved linguine and clam sauce dish and a recent introduction to orzo pasta. I have several variations for this recipe. Add more red pepper for extra spice. Substitute the chicken for clams or shrimp. Substitute the spinach leaves for diced tomatoes. I've also added spices such as basil, rosemary and oregano bringing a distinct Italian flavor to the dish.

Provided by VBRAUER671

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
¼ teaspoon crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping

Steps:

  • Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.4 g, Cholesterol 38.1 mg, Fat 10.6 g, Fiber 2.9 g, Protein 22.3 g, SaturatedFat 2.1 g, Sodium 164.1 mg, Sugar 0.9 g

ORZO WITH CHICKEN AND ARTICHOKES



Orzo with Chicken and Artichokes image

Orzo with Artichokes, Balsamic vinegar and Chicken -- as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!

Provided by Senoritapupnstuff

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

3 teaspoons olive oil, divided
3 ounces pancetta bacon, diced
½ medium onion, chopped
1 clove garlic, minced
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
1 ½ cups cubed, cooked chicken
1 (10 ounce) can artichoke hearts (water-packed), quartered
5 ounces baby spinach
1 (16 ounce) package orzo pasta
2 tablespoons pine nuts, toasted
⅛ cup balsamic vinegar

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
  • Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
  • Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
  • Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
  • Stir pine nuts and balsamic vinegar into pasta.

Nutrition Facts : Calories 758 calories, Carbohydrate 96.6 g, Cholesterol 55.2 mg, Fat 23.6 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 6.3 g, Sodium 678.6 mg, Sugar 7.2 g

GREEK CHICKEN AND ORZO



Greek Chicken and Orzo image

Make and share this Greek Chicken and Orzo recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 (14 1/2 ounce) cans fat free chicken broth
1 cup finely chopped onion
3/4 teaspoon dried oregano leaves
2 cups orzo pasta (rice-shaped pasta)
3/4 lb boneless chicken breast, diced
3 cups spinach leaves, washed and torn
1/2 cup crumbled feta cheese

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.

Nutrition Facts : Calories 538.8, Fat 13.6, SaturatedFat 5.3, Cholesterol 71.2, Sodium 1126.8, Carbohydrate 68.9, Fiber 3.9, Sugar 4.4, Protein 33.5

GREEK ORZO CHICKEN



Greek Orzo Chicken image

25 minutes and 2 steps is all takes to prepare this wonderful chicken and pasta recipe - perfect if you like Greek cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

4 cups cooked orzo or rosamarina pasta
1 cup shredded cooked chicken
2 medium cucumbers, chopped (1 1/2 cups)
1 medium red or green bell pepper, chopped (1 cup)
1/3 cup balsamic vinaigrette
1/2 cup pitted Kalamata or Greek olives
1/4 cup crumbled feta cheese

Steps:

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

Nutrition Facts : Calories 305, Carbohydrate 46 g, Cholesterol 40 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 280 mg

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From eclecticrecipes.com


GREEK CHICKEN WITH ORZO RECIPE - FOOD NEWS
Chicken with orzo. One Pot Greek Chicken and Orzo. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. 2. Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta.
From foodnewsnews.com


CHICKEN WITH ORZO — GREEK-RECIPE-COM
2004-04-02 Add the chicken portions and stir for 2-3 minutes. Add tomato, garlic and bayleaf. Add 1 cup of water and simmer until all the water is absorbed and chicken is tender. Add more water if required. Remove chicken and add orzo and 3 cups of water. Let the orzo boil on the chicken’s juice and stir every 5 minutes until water is absorbed and orzo ...
From greek-recipe.com


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