GIOUVETSI (ORZO CHICKEN GREEK STYLE)
This version of the very delicious traditional Greek giouvetsi comes in the form of a chicken and orzo pasta baked in oregano and spice-infused tomato sauce and sprinkled with cheese. A simple Greek-style midweek meal... and with potentially only one (or two) pan(s) to wash!
Provided by Helen
Categories Easy mid-week meal
Time 45m
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 180C/350F.
- Heat the olive oil in a dutch oven/cast iron pan or big heavy-based saucepan. Brown the chicken for about 2 minutes on each side. Remove the chicken from the pot onto a plate and set aside.
- Add the onion to the pot and stir for a few minutes until it softens. Add the garlic and stir for a minute or so longer. Then add the oregano and cinnamon.
- Add the orzo and stir again for a minute or so until the orzo is coated with the juices/oil.
- Put the chicken and any juices back into the pot. Then sprinkle with the paprika, allspice, salt and pepper. Finally, pour over the passata and stock and give the pot a good stir.
- Bake uncovered for 30 minutes. Check and stir the pot a couple of times during cooking to stop the orzo from sticking too much. If at any time the dish looks too dry, just add an extra splash of water.
- Sprinkle with fresh chopped parsley and plenty of cheese to serve. Serve with the salad, bread and a splodge of Greek yogurt (if you like).
Nutrition Facts : Calories 339 kcal, Carbohydrate 35 g, Protein 25 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 557 mg, Fiber 3 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
ONE POT CHICKEN RISONI
A great one pan meal for midweek, loaded with vegetables and Greek flavours! The list of ingredients is looks long, but there's actually a lot of repeat ingredients. :) Watch the video to see how simple this is to make!
Provided by Nagi | RecipeTin Eats
Time 50m
Number Of Ingredients 20
Steps:
- Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes.
- Preheat oven to 180C/350F.
- Heat 1 tbsp olive oil in a large, deep skillet or dutch oven over high heat.
- Cook chicken until lightly browned but still pink inside. Remove from skillet.
- Turn heat down to medium high.
- Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
- Add oregano, chicken broth, canned tomato and tomato paste. Add salt and pepper to taste.
- Mix, then add orzo / risoni. Mix, then top with chicken.
- Bring to a simmer, scatter over cherry tomatoes then transfer to the oven.
- Bake for 15 to 20 minutes, until orzo/risoni is just cooked - tender but still firm. (Note 1)
- Remove from oven, drizzle with juice of remaining 1/2 lemon. Garnish with feta and fresh oregano leaves, if desired, then serve.
GREEK CHICKEN ORZO CASSEROLE
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
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
GREEK ORZO CHICKEN
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
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.
YOUVETSI (TRADITIONAL GREEK ORZO BAKE)
If you are looking for an authentic dish from Greece, this recipe is for you! I grew up eating this, one of my favorite meals! It's usually made with veal or lamb stew meat but my family has always used chicken, which is delicious! You can use whichever you prefer! Either way this baked orzo dish will melt in your mouth! It may sound like a lot of work, but the preparation is very little! The majority of it is cooking time!
Provided by STEFADOURAKI
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 10
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil.
- Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.
Nutrition Facts : Calories 575.6 calories, Carbohydrate 37.6 g, Cholesterol 109.8 mg, Fat 35.2 g, Fiber 2.2 g, Protein 27.3 g, SaturatedFat 14.6 g, Sodium 234.8 mg, Sugar 4 g
GREEK LEMON CHICKEN AND ORZO CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
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 ORZO BAKE
I whipped this up one day to compliment some Greek BBQ chicken legs. This recipe is great warm or cold. It's also versatile, so you can add to it whatever suits your taste.
Provided by Cookin in NJ
Categories < 30 Mins
Time 30m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Cook Orzo until al dente.
- While the orzo is cooking, sauté onion and garlic until softened.
- Stir in tomatoes and cook for 2-3 minutes.
- Turn off heat.
- Add the olives, oregano and basil to the pan and mix well.
- Add the drained orzo, crumbled feta cheese, olive oil and stir.
- Add salt and pepper to taste (keep in mind the olives are pretty salty, so you don't need to add much).
- Transfer to an oven-proof covered baking dish and bake in the oven for 15 minutes.
- Remove, serve and enjoy!
BAKED GREEK CHICKEN ORZO
Categories Chicken
Number Of Ingredients 17
Steps:
- Heat oven to 350
- In a small bowl, combine spices (oregano, paprika, coriander, salt and pepper.) Pat chicken dry, and season well with the spices (use clean hands to coat chicken with spices). Place seasoned chicken in a large bowl and add lemon juice. Set aside for 20 minutes or so while you prepare the remaining ingredients.
- When ready, in a 5-quart Dutch oven like this one or a large oven-safe pot, heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking.
- Add chicken and brown the chicken on both sides (about 8 to 10 minutes). Remove chicken pieces to a plate for now.
- In the same pot, add green bell pepper slices and sear on either side. Remove and place with the chicken for now.
- If needed, add another tbsp extra virgin olive oil. Add chopped onions and red peppers, cook for 5 minutes, stirring regularly, until soft. Add garlic, and cook another 30 seconds, then, add plum tomatoes, broth, spices, and a dash of kosher salt and pepper. Bring to a boil, then add the orzo pasta.
- Nestle the chicken pieces, and top with the green bell pepper slices.
- Transfer the pot to heated oven. Bake, uncovered, for 20 minutes or so. Remove from oven, cover and let sit 5 minutes undisturbed (orzo will absorb any juices.)
- Before serving, drizzle a little extra virgin olive oil, and garnish with fresh parsley and feta, if you like.
- To serve, consider adding a side of this easy Mediterranean salad or this Balela salad. A plate of roasted garlic hummus or this roasted red pepper hummus would make a great starter, if you like.
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