Chicken youvetsi with orzo
Dimitra's Dishes · ♥ 472 likes · 9.2K views · 5 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup olive oil
- ¼ tsp crushed red pepper flakes
- 1 tsp crushed oregano
- 2 tbsp parsley
- 2 whole onion
Peel and finely chop the onions; set aside.
- 1 whole whole chicken
Cut a whole chicken into large pieces. Browning the chicken first is skipped to save time.
Heat the skillet over medium heat with olive oil; add the onion. Diced carrot may go in with it, as a variation.
Cook the onion over medium heat about 8 to 10 minutes, or a little less, until soft and golden.
- 4 cloves garlic cloves
- salt
- freshly cracked black pepper
Add the chicken in one even layer; season with salt, black pepper, crushed red pepper flakes, the bay leaf, crushed oregano and the cinnamon stick.
- 1 whole bay leaf
- 1 whole cinnamon stick
- 1 can crushed tomatoes
Add the crushed tomatoes; rinse the can with a little water and add it.
Cook the chicken over medium heat with the lid on, about 20 minutes (later said as about 25 minutes), until the sauce has thickened.
- water
- 1½ quart chicken broth
Meanwhile heat the chicken broth until steaming hot; keep it simmering on very low heat, or turn it off so it does not evaporate.
Transfer the chicken and all the sauce to the roasting pan, in a thin layer so the orzo cooks evenly.
- 1 lb uncooked orzo
- 1½ tsp salt
Add the uncooked orzo; season with the salt and more black pepper; pour in the hot broth.
Rest about 20 minutes so the orzo absorbs most of the liquid. Ice cubes may be added to cool it faster, retain more sauce and stop the orzo cooking (not done here).
To reheat with more sauce, warm through with more chicken broth to thin it.
Reheating with more sauce