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–+ servings
tray of greek chicken youvetsi

Greek Orzo Chicken Youvetsi Recipe (With One Pot)

Make this authentic chicken youvetsi recipe, a Greek comfort food with tender chicken and orzo in a rich tomato sauce. A simple one pot meal!
5 from 4 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Greek
Servings 6
Calories 861 kcal

Ingredients
  

Chicken Ingredients

  • 8 Chicken pieces Or as many fit in your dish
  • ¼ cup Olive oil For browning
  • Salt, pepper, dried oregano, paprika Season to your liking

Youvetsi Ingredients

  • 2 Onions Diced
  • ½ Garlic Diced
  • 500 grams Orzo Rizoni/ kritharaki
  • 2 tablespoon Tomato paste
  • ½ cup Red wine
  • 700 grams Tomato passata Or canned tomatoes
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground all spice
  • 2 Bay leaves
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 4 cups Chicken stock Or as needed - may be less or more

Instructions
 

  • Season the chicken: Generously season all sides of the chicken pieces with salt, pepper, oregano, and paprika.
  • Brown the chicken: Heat olive oil in a large oven-safe roasting pan or Dutch oven on the stovetop over medium-high heat. Brown the chicken for several minutes on each side until golden. Remove and set aside.
  • Cook the aromatics: In the same pan, add the chopped onions and garlic. Sauté until soft and fragrant.
  • Toast the orzo: Stir in the orzo and cook for a few minutes until slightly toasted.
  • Deglaze the pan with red wine: Pour in the red wine, scraping up any browned bits from the bottom of the pan, then add the tomato paste and mix it in well.
  • Add tomatoes and spices: Stir in the passata, ground cinnamon, allspice, bay leaves, oregano, and thyme. Add salt and pepper, adjusting to taste, and cook briefly to combine the flavours.
  • Add chicken stock: Pour in the chicken stock, ensuring the orzo is just covered. Gently mix to ensure even cooking.
  • Return the chicken to the pan: Nestle the browned chicken pieces back into the orzo mixture, skin-side up.
  • Bake: Transfer the pan to a preheated oven at 175°C (fan-forced) and bake until the chicken is fully cooked and the orzo has absorbed most of the liquid.
  • Rest and serve: Remove from the oven and let the baking dish rest. The sauce will thicken during this time. Give the orzo a gentle stir to mix everything together.

Video

Notes

  1. Checking consistency: If the orzo absorbs liquid too quickly and appears dry before the chicken is fully cooked, add more stock or water as needed to ensure it maintains the right texture.
  2. Checking chicken readiness: Ensure the chicken is fully cooked; the internal temperature should reach 75°C (165°F). Use a meat thermometer to check for doneness.
  3. Garnish options: Serve with grated cheese, such as traditional Greek cheese like kefalotyri or Parmesan cheese, and fresh herbs like parsley for an extra flavour boost.

Nutrition

Calories: 861kcalCarbohydrates: 84gProtein: 46gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 120mgSodium: 807mgPotassium: 1303mgFiber: 6gSugar: 13gVitamin A: 924IUVitamin C: 20mgCalcium: 85mgIron: 6mg
Keyword chicken youvetsi, giouvetsi, youvetsi with chicken
Tried this recipe?Post it on Instagram and tag me @nikolopaa