Chicken and orzo youvetsi (pressure-cooked chicken stew baked with orzo)
Dimitra's Dishes · ♥ 503 likes · 11.7K views · 8 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole bone-in chicken thighs, skin removed
- 1 whole large onion
- 4 tbsp olive oil
- salt
Put the finely chopped onion in the Instant Pot with about four tablespoons of olive oil and a pinch of salt; saute about 15 minutes until soft and golden, stirring now and then so nothing burns.
- salt and pepper
- crushed red pepper flakes
- black pepper
- 1 whole bay leaf
- 1 can can of tomatoes, pureed
- 1 cup chicken stock
Add the chicken pieces. Season with salt, pepper, a little crushed red pepper flakes and black pepper; add a bay leaf, a 15-ounce can of pureed tomatoes and a cup of chicken stock.
Optional browning under the broiler
Lock the lid with the vent closed and pressure cook on high for 10 minutes.
Let the pressure release naturally about 10 minutes, then vent the rest. Taste and adjust salt and pepper.
- 1 lb orzo
- 1 tsp salt
- 1 tsp dried oregano
- 4–5 cup chicken broth
Pour the stew into a big baking pan. Add one pound of orzo, a teaspoon of salt, a teaspoon of dried oregano and about four cups of chicken broth; remove the bay leaf if it turns up.
Into the baking pan; cinnamon and cloves
Bake uncovered on the center rack of a 400 degrees Fahrenheit oven for 20 minutes.
- fresh parsley
- feta cheese
Garnish with finely chopped parsley and serve with crumbled feta; the orzo absorbs most of the remaining liquid as it sits.