Greek Chicken Orzo-youvetsi Kotopoulo

Traditional Greek chicken and orzo baked in a rich tomato-cinnamon sauce, a simple, hearty one-pot meal full of Mediterranean flavor.

Course Main Course

Cuisine Greek

Prep Time 20

Cook Time 1

Servings

Calories 514kcal

Pat dry the chicken and season with sea salt and freshly ground pepper.
Add olive oil to a Dutch oven and brown seasoned chicken thighs over medium-high heat.
Transfer chicken to a platter.
In the same skillet, add the onion, garlic, bay leaf, cinnamon stick, cloves, oregano and allspice.
Cook for 2-3 minutes.
Add the tomato paste, stir, and cook for 1-2 minutes.
Pour the wine and deglaze the pan. After 1-2 minutes, add the tomatoes and one cup of hot water.
Stir and add the chicken to the sauce. Cook chicken on medium-low for 30 minutes.
Preheat the oven to 180°C / 355°f
Transfer the chicken to a platter.
Add the orzo to the sauce and a cup of hot water and stir. The sauce should cover the orzo completely.
Return the chicken to the pot and bake for 20 minutes. Add a little more hot water if needed while cooking.
(Try a couple of orzo kernels to check the cooking).
Shred ½ cup parmesan cheese and sprinkle it all over. Return to the oven and bake until the cheese has melted.

Use free-range chicken thighs for the best flavor and tender texture.
Check the liquids while baking; add a splash of hot water if needed so the orzo stays saucy.
The orzo continues to cook as it rests — serve soon after baking.
No oven-safe pot? Transfer to a baking pan before baking.
Top with grated parmesan, kefalotiri, or graviera, or skip the melty topping and serve cheese on the side.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.