Greek chicken and orzo pasta in tomato sauce (Youvetsi)
Tired of chicken and orzo recipes with dry orzo pasta or bland chicken? This Greek chicken and orzo pasta in tomato sauce is rich, saucy and packed with comfort in every bite. It's the kind of orzo dish that will make your whole house smell like home.
Servings: 3 servings
Calories: 876kcal
Ingredients
For the chicken:
- ½ chicken cut into pieces
- 1 ½ tablespoons olive oil
- ½ onion grated or chopped
- ½ red bell pepper chopped
- ¼ teaspoon black pepper
- ¼ teaspoon allspice
- 1 bay leaf
- 1 clove of garlic minced
- 1 tablespoon tomato paste
- ½ cup white wine
- 1 cup pureed tomatoes
- 1 ½ teaspoons fine salt or to taste
For the orzo pasta:
- 8.8 oz orzo pasta large size
- 1 ½ tablespoon olive oil
- 2 ¼ cups boiling water
For serving:
- Grated cheese such as dry Mizithra, Kefalotyri, Parmesan or crumbled feta.
Instructions
- Place a deep pot over high heat and when it's hot, add the olive oil and the chicken. Sauté until the meat is brown from one side (about 4 minutes), then flip and sauté from the other side (about 4 minutes more).
- Add the onion and the red pepper and stir until the vegetables are soft (about 3 minutes). Then add the black pepper, allspice, and bay leaf and stir for one more minute.
- Add the tomato paste and rub it on the bottom of the pan with a wooden spoon to caramelize, about 1 minute. Then add the wine, pureed tomatoes and salt. Bring to a boil, cover with a lid and reduce the heat to a gentle simmer. Cook covered for 25 minutes.
- Preheat your oven to 360°F (180°C), top and bottom heat setting, not fan-forced.Transfer the orzo pasta and the olive oil to a casserole dish (see note #3 for casserole size) and stir until the orzo is coated with the olive oil. Shake gently to level the surface.
- Add the chicken on top of the orzo and pour the tomato sauce over the chicken. Add the boiling water and stir gently to distribute the sauce evenly. Bake for 30 minutes. If the orzo looks dry at the end of baking, add a splash of boiling water.
- Take the Youvetsi out of the oven - it should still have some liquid bubbling on the surface. Let it sit for 15 minutes for the orzo to absorb the extra liquid and the sauce to become thick and glossy. Serve plain or with grated cheese on top.
Video
Notes
Note #1: If you're not planning to serve it immediately, add 4 ice cubes in the orzo when you take it out of the oven. The ice will reduce the temperature and the orzo will stay al dente for a longer time.
Note #2: If you serve this chicken and orzo with a salty cheese, adjust the amount of salt used in the recipe.
Note #3:
👉 For half a chicken (3 servings) use a casserole approximately 12x8 inches (30x20 cm) or a 10-inch (25cm) diameter round pan.
👉 For a whole chicken (6 servings) use a deep casserole dish at least 14 x 10.5 inches (35.5 x 26 cm)
➡️Cooking time can vary depending on the material of the baking dish. Usually, metal baking dishes will cook the Youvetsi faster than ceramic ones.
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👉 How to make it on the stove (no bake method)
➡️ Follow steps 1 to 3 but cook the chicken over the stove until completely cooked through, about 40 minutes. ➡️ Then transfer the chicken pieces to a plate, and add the orzo, olive oil and boiling water to the pot. Stir well cover the pot with a lid and simmer very gently for 15 minutes. Stir every 2-3 minutes otherwise the orzo will stuck on the bottom of the pot (for the same reason avoid intense boiling). ➡️ After 15 minutes, return the chicken to the pot, turn off the heat and let the pot sit covered, for additional 20 minutes. The orzo will continue cooking with the residual heat. Serve immediately with grated cheese. .Similar Recipes to Try:
Nutrition
Calories: 876kcal | Carbohydrates: 74g | Protein: 45g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 1440mg | Potassium: 905mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1123IU | Vitamin C: 39mg | Calcium: 80mg | Iron: 4mg
