Braised chicken with orzo


Ingredients for 4 people


  • 4 Karagiannakis Poultry chicken backs
  • 150g orzo, medium
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 large red peppers diced
  • 20g tomato paste
  • 400g chopped tomatoes
  • 10g smoked paprika
  • 1 bay leaf
  • 100g grated parmesan cheese
  • 50g olive oil
  • 50g butter

Preheat oven to 200ºC. Liberally salt and pepper the chicken. Heat the olive oil and butter in a saucepan. Add chicken and brown all sides. Transfer to a baking pan and put in the oven at 200ºC for 20 minutes. Don’t clean the pan afterwards. We will use the broth to make the sauce while the chicken is cooked. In the same pan, add the onion, garlic, bell peppers and tomato paste. Add salt and pepper, cover with a lid and let it cook for 10 minutes, until the onions become translucent. Add the tomatoes, bay leaf, Parmesan cheese and cook for 10 another minutes. Pour the sauce into the pan with the chicken and orzo filling the gaps between them. Bake for about 20 minutes, until orzo is tender. Serve while hot.

Tip: Preparing the sauce a day ahead simplifies the cooking process. Note that orzo triples its volume when cooked and you may need to add a little hot water during baking.

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