Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Orzo with Chicken, Tomatoes and Feta
The classic Greek stew known as giouvetsi (sometimes spelled youvetsi) is a comforting dish of tomatoes, spices, orzo and meat—often lamb or beef. To simplify preparation, our one-pot version calls for boneless, skinless chicken thighs. First we sear them on one side to develop a generous amount of browning, then we simmer the thighs along with the orzo in a warmly spiced tomato sauce seasoned with paprika, allspice and cinnamon. The meat becomes tender and succulent, a wonderful match for the plump, tender pasta. To finish, add a scattering of pleasantly salty, tangy feta cheese.
4
Servings
Don’t forget to stir the orzo mixture, scraping along the bottom of the pot to prevent sticking and scorching. The stew will thicken as it simmers, so more frequent and careful stirring will be needed toward the end of cooking.
45 minutes
Ingredients
-
1½
pounds boneless, skinless chicken thighs, trimmed
-
5
tablespoons extra-virgin olive oil, divided
Directions
-
01In a medium bowl, toss together the chicken, 1 tablespoon oil, 1 tablespoon tomato paste, the paprika, ⅛ teaspoon allspice, and ½ teaspoon each salt and pepper.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT