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Greek chicken with orzo

Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
For the eggplant 1 hour
Total Time 1 hour 15 minutes
Author by Jenny | The Greek Foodie

Ingredients

  • 1/2 cup olive oil
  • 8 chicken thighs skinless and boneless
  • 1 onion diced
  • 3 cloves garlic smashed
  • 1 eggplant cut in 1/2 cubes
  • 1 large zucchini cut in 1/2 cubes
  • 1 28 oz can of San Marzanno tomatoes smashed
  • dry oregano
  • 2 cups organic chicken broth
  • 2 1/3 cups orzo pasta
  • salt
  • fresh ground pepper

For serving

  • pecorino romano cheese grated

Instructions

Place the eggplant cubes in a colander sprinkle with salt and let them sit for an hour.

  • In a large oven sage pot add 2 tbsp olive oil. Sauté the eggplant cubes for about 5-6 min. Remove from pan and set aside.
  • In the same pot add 1 tbsp of olive oil. Add the zucchini cubes, a pinch of salt and pepper and sauté for about 1-2 min. Remove from pan and set aside.
  • Add 1/3 cup olive oil to the pot. Add the onions and garlic. sauté for about 2-3 min.
  • Season the chicken with salt and pepper. Place pieces in the pot making room among the onions. Brown chicken all over, about 2-3 min each side. 
  • Add the eggplant, zucchini, smashed tomatoes and two cups of broth. Stir gently but well. 
  • Cover and place pot in the preheated oven. Cook for 30 min.
  • Remove pot from oven. Add the orzo, stir gently but well and cover. Return to the oven and bake for an additional 30 min. 
  • Uncover pot and cook in oven for 5 min.
  • Remove from oven, let it sit for 5 min and serve in bowls with lots of grated pecorino romano cheese and fresh ground pepper.

Notes

  • You can cook giouvetsi on the stove or in the oven. I chose to incorporate both methods, I start sautéing on the stove and when everything is combined it goes into the oven for a slow roast. It comes out perfect every time. I make a big pot of giouvetsi on a Sunday and enjoy leftovers for a few weeknight inners. 
  • Pair it with a green, acidic salad, lots of grated kefalotyiri cheese and a glass of good cabernet.