Karen Mintzias 1 Frying chicken, quartered 1 tb Butter 1 3/4 c Orzo 1 1/2 ts Salt 1/2 ts Oil 1 c Chicken broth 6 oz Tomato paste 1/4 ts Pepper Plain yogurt Place the chicken in a shallow roasting pan, skin side up. Add 1/3 cup water. Dot with butter. Salt and pepper to taste. Bake in 350 F oven 1 hour. Fifteen minutes before chicken is done, bring 2 quarts of water to boil, stir in orzo, 1/2 teaspoon salt and oil. Parboil 5 minutes. Drain orzo in colander. Rinse in cold water. Drain. Remove baked chicken from oven. Place in dish. Cover tightly with heavy-duty foil. Set aside. Turn oven to 425 F. Add 1 cup water and broth to roasting pan. Stir to loosen drippings. Add tomato paste, 1 teaspoon salt, pepper and drained orzo. Bake 30 minutes or until orzo has absorbed liquid and is tender. Adjust salt. Spinkle orzo with Parmesan cheese or dollops of yogurt. Serve with baked chicken. From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7 Typed for you by Karen Mintzias
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A beautifully simple dish that's super easy to make and a real crowd pleaser. This one pot pleaser features braised chicken thighs in a Greek style tomato sauce and orzo that cooks right in the braising liquid.
Recipe:
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Chicken with Orzo in a light Tomato sauce (Chicken Youvetsi) Dimitras Dishes episode 6
κοτόπουλο γιουβέτσι A classic Greek one pot wonder! Chicken with orzo in a light, fragrant tomato sauce.
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One Pot Chicken and Orzo
This one pot Chicken and Orzo is a perfect midweek meal and can be made in 35 minutes start to finish! We brown the orzo first, like one would do with rice for a rice pilaf. Get the full printable recipe here:
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Chicken with orzo | Food Channel L Recipes
Creamy and delicious chicken with pasta. Comfort food easy to make at home. It takes only 40 minutes to make it.
@FoodChannelLN - a new recipe every Tuesday! Recipes for delicious and homemade food!
Ingredients for 4 persons:
250 g orzo pasta 600 ml chicken stock 50 g sun dried tomatoes in jar 600 g chicken thighs 100 g baby spinach 1 lemon 100 g cream cheese 50 g butter ½ bunch parsley 1 onion 3 cloves of garlic Salt and black pepper