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Orzo with Chicken, Tomatoes and Feta

Orzo with Chicken, Tomatoes and Feta

By Dimitri DemopolousApril 25, 2023

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

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.

Tip

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.

Ingredients
  • 1 ½

    pounds boneless, skinless chicken thighs, trimmed

  • 5

    tablespoons extra-virgin olive oil, divided

  • 4

    tablespoons tomato paste, divided

  • 1

    teaspoon sweet paprika

  • ¼

    teaspoon plus ⅛ teaspoon ground allspice, divided

  • Kosher salt and ground black pepper

  • 1

    medium yellow onion, chopped

  • 4

    medium garlic cloves, minced

  • 1

    14½-ounce can whole peeled tomatoes, crushed by hand

  • 1

    3-inch cinnamon stick

  • 1 ½

    cups orzo

  • 3

    tablespoons fresh oregano, chopped

  • Crumbled feta cheese, to serve

Step 1

In 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.

Step 2

In a Dutch oven over medium-high, heat 2 tablespoons of the remaining oil until shimmering. Add the chicken in an even layer, reserving the bowl; cook, without stirring, until browned on the bottom, about 2 minutes. Transfer to the reserved bowl; set aside.

Step 3

In the same pot over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion and garlic; cook, stirring occasionally, until lightly browned, about 4 minutes. Add the remaining 3 tablespoons tomato paste and cook, stirring, until the paste begins to brown and stick to the pot, about 30 seconds. Add the tomatoes with juices, the cinnamon, remaining ¼ teaspoon allspice, ¾ teaspoon salt, ¼ teaspoon pepper and 5 cups water, then bring to a simmer.

Step 4

Add the chicken and any accumulated juices, along with the orzo and oregano. Return to a simmer, then reduce to medium and cook, uncovered and stirring occasionally, until the orzo is tender and the chicken is cooked through, about 25 minutes. Off heat, remove and discard the cinnamon. Taste and season with salt and pepper. Serve sprinkled with feta.