Kotopoulo Youvetsi (baked Chicken with Orzo)

Ready in 45 minutes

This is our annual Christmas dinner. It's not a quick recipe, but it's an easy one. My Greek husband (and I) love it. I found it in The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean, by Aglaia Kremezi and Jim Botsacos

"Recipe Source: The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean, by Aglaia Kremezi and Jim Botsacos"

- TisBarbara

Top-ranked recipe named "Kotopoulo Youvetsi (baked Chicken with Orzo)"

5 avg, 3 review(s) 100% would make again

Ingredients

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1/3 cup olive oil
4 1/2 pound chicken; cut into 6 pieces, or 6 turkey drumsticks
1 large onion; halved and thinly sliced
1/3 cup oil-packed sun-dried tomatoes; chopped
1 stick Cinnamon
1 teaspoon oregano; crumbled
1 teaspoon Aleppo pepper; or a pinch of crushed red pepper
2 cups canned diced tomatoes; with their juice
Salt; to taste
2 cups chicken stock; plus more if needed
1 pound orzo or elbow macaroni; cooked in boiling salted water for 2 mins & drained
2 tablespoons Fresh parsley; chopped
1/2 cup hard myzithra, kefalotyri, pecorino Romano, or Par; coarsely grated (I use Parmesan or Romano)

Original recipe makes 6

Servings  

Preparation

Preheat oven to 400?.

In a large flameproof casserole or dutch oven that will hold the chicken or the drumsticks, heat the oil, and brown the chicken pieces or drumsticks on all sides (note: browning in batches speeds up the process). Remove them from the pan.

Add the onion and cook it for 3 minutes or until it is soft. Add the sun-dried tomatoes, cinnamon, oregano, pepper, and tomatoes. Sprinkle the chicken or turkey with salt and return it to the pan. Add 1/2 cup stock, or enough to come about two-thirds of the way up the chicken or turkey. Bring to a boil, cover the pan, and transfer it to the oven.

Cook the chicken or drumsticks for 1 1/2 hours, or until the meat is very tender. Transfer it to a platter, cover with foil, and keep warm.

Bring the remaining 1 1/2 cups stock to a boil. Pour the stock into the casserole with the cooking liquid. Stir in the orzo or macaroni and transfer to the oven. Bake the pasta, uncovered, for 15 minutes or until most of the liquid has been absorbed, adding stock if the pasta begins to dry out.

Place the chicken or drumsticks on the pasta and continue cooking for 10 minutes or until the pasta is tender. Sprinkle with parsley and cheese. Serve at once..

Notes

Recipe Source: The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean, by Aglaia Kremezi and Jim Botsacos

Credits

Added on Award Medal
Calories Per Serving: 1060 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Source: The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean, by Aglaia Kremezi and Jim Botsacos
TisBarbara 6 years ago
[I made edits to this recipe.]
TisBarbara 6 years ago
Years ago, I found the perfect special occasion recipe in one of my many Greek cookbooks. It sounded delicious and proved to be even better than I expected. It smells absolutely wonderful while it’s cooking – scents of cinnamon and other ingredients mix to create a very Mediterranean aroma. The chicken is incredibly juicy and tender; it literally falls off the bone. The sun-dried tomatoes melt with the onions and diced tomatoes to add flavor to the broth that cooks the orzo. The orzo plumps up after absorbing all of the ingredients. It’s all cooked together in one pot, so the delicious flavor permeates everything. Note: This is NOT a Weight Watchers friendly meal. It’s definitely an indulgence. However, if you want to cut a few calories, don’t add the cheese at the end. We never add the cheese and don’t think it negatively impacts the recipe at all. Kali Orexi!!! [I posted this recipe.]
TisBarbara 6 years ago
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