Chicken youvetsi, Greek chicken and orzo stew
Greek cuisine · Dimitra's Dishes · ♥ 387 likes · 5.9K views · 12 min video
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Read about whole bird in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole onion
- 1 whole chicken
Peel and finely chop the onion.
- olive oil
- 1–2 whole carrot
Heat olive oil in a skillet over medium heat and cook the onion, with diced carrot if using, 8 to 10 minutes until soft and golden. Browning the chicken first is skipped for speed.
- salt
- freshly cracked black pepper
- crushed red pepper flakes
- 1 whole bay leaf
- crushed oregano
- 1 whole cinnamon stick
- 2 whole cloves
Lay the chicken in one even layer and season with salt, black pepper, red pepper flakes, a crushed bay leaf, oregano, a cinnamon stick and optionally two cloves. Tomato paste deepens the flavour but was not used here.
- 500 g crushed tomatoes
- water
Cook covered over medium heat about 20 to 25 minutes, until the sauce has thickened.
- 1½ quarts chicken broth
Meanwhile heat the chicken broth until steaming and hold it barely simmering.
Transfer the chicken and all the sauce to a roasting pan or a 9 by 13 inch pan, in a thin layer.
- 500 g uncooked orzo
- 1½ tsp salt
Add the uncooked orzo, salt and black pepper, then pour in the hot broth.
- ice cubes
Rest about 20 minutes so the orzo absorbs most of the liquid, leaving the right amount of sauce; ice cubes will stop the cooking sooner and keep more sauce.
- parsley
- feta cheese
- olives
Garnish with finely chopped parsley and serve with feta cheese and olives.