Imagine a dish that combines tender, succulent chicken, perfectly cooked orzo, and rich, aromatic flavors that tell a story of traditional Greek cuisine. Youvetsi with chicken is not just a meal; it's a culinary journey that brings the warmth of Greek home cooking directly to your table. This one-pot wonder transforms simple ingredients into a spectacular dining experience that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 kg chicken, cut into pieces
- 400 g orzo pasta
- 1 onion, chopped
- 2 garlic cloves, minced
- 400 g diced tomatoes
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups chicken broth
- Olive oil for cooking
Instructions
- Begin by preparing all your ingredients. Cut the chicken into pieces, chop the onion, and mince the garlic. Measure out the orzo pasta, diced tomatoes, oregano, salt, and black pepper. Set everything aside for easy access during cooking.
- In a large pot or Dutch oven, heat a generous amount of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional minute, being careful not to let it burn.
- Next, add the pieces of chicken to the pot. Cook for about 10-15 minutes, stirring occasionally, until the chicken is browned on all sides. This step adds flavor to the dish.
- Once the chicken is browned, pour in the diced tomatoes along with their juices. Stir well to combine all the ingredients.
- Sprinkle the dried oregano, salt, and black pepper over the mixture. Stir again to ensure the spices are evenly distributed.
- Pour in the chicken broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, allowing the flavors to meld and the chicken to become tender.
- After 30 minutes, remove the lid and stir in the orzo pasta. Make sure the pasta is submerged in the broth. If needed, add a little more broth or water to ensure there is enough liquid for the orzo to cook.
- Cover the pot again and let it simmer for an additional 10-15 minutes, or until the orzo is cooked al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once the orzo is cooked, taste and adjust the seasoning if necessary. If desired, you can add a drizzle of olive oil for extra flavor.
- Remove the pot from heat and let it sit for a few minutes before serving. This allows the dish to set and makes it easier to serve.
- Serve the youvetsi hot, garnished with fresh herbs if desired, and enjoy your delicious Greek chicken youvetsi!
Tips
- Choose the right chicken: Use bone-in chicken pieces for maximum flavor and tenderness. Thighs and drumsticks work best for this recipe.
- Toast your orzo slightly: For extra depth of flavor, lightly toast the orzo in a dry pan before adding it to the dish.
- Don't rush the simmering: Low and slow cooking is key to developing rich, complex flavors in your youvetsi.
- Liquid is crucial: Always ensure there's enough broth to cook the orzo. Add more if it looks too dry during cooking.
- Let it rest: Allowing the dish to sit for 5-10 minutes after cooking helps the flavors meld and makes serving easier.
- Garnish creatively: Fresh parsley, a sprinkle of feta, or a drizzle of extra virgin olive oil can elevate the final presentation.Pro tip: This dish tastes even better the next day, so don't hesitate to make it in advance for meal prep or entertaining!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 35g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 110mg
