"Slow-cooked chicken in a rich tomato sauce with flavorful orzo. A very simple and classic Greek recipe. Top with grated Mizithra, Parmesan, Kefalotyri, or any other hard, white, and salty cheese." — dimitra
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chicken legs, rinsed and patted dry
1 (15 ounce) can
15 fluid ounces
salt and ground black pepper to taste
1/2 (16 ounce) package
uncooked orzo pasta
Great base for a classic Greek dish. I used chicken breasts instead of legs. I seasoned the chicken with salt and pepper and then seared. I removed chicken and sauteed my onions and garlic with a little white wine deglaze. Instead of water, I used chicken broth and also added one can diced tomatoes and one can of tomato paste. After I returned my chicken to my dutch oven, I finished off the dish in the oven at 325 for about 2 hours (adding 1 cup uncooked orzo during the last 30 minutes). Plate and top with crumbled feta and some fresh diced basil. YUM!!!!
This was easy and somewhat tasty, but coul definitely use some "jazzing up" for my tastebuds.
I am giving this recipe 4 stars for potential and ease of preparation, and perhaps 3 stars for taste as written. I halved the recipe and used 4 chicken thighs. Having tasted the mixture before serving and finding it pretty bland, I added about 1 tsp dried oregano, about 1/2 tsp dried mint, about 1/2 tsp chili flakes, a good shake of spicy herbamare which is a spicy salt mixture-probably not really needed. I let the dish simmer for a few extra minutes at this point. I also minced 3 more cloves of garlic and added just before serving. I had used one standard (about 375mls) can of plain tomato sauce, about half a can of water, then added about 3/4 cup of long grain rice as I did not have orzo on hand. Also next time I make this I will certainly take the skin off of the chicken either after browning, or before starting the recipe. So, I did change the recipe quite a bit and of course this is only due to personal taste but I do appreciate having the chance to try it out. We will be making it again as it is a relatively fast meal. Thank you for posting this dimitra.
Following some other reviews, I used a little white wine, chicken broth instead of water and I added 1/2 tsp or so of oregano (guessing... I used my hand not an actual tsp)... rave reviews from all sides. Thanks!
This is great!! I read the reviews and took their advice because I too only use skinless boneless chicken breasts-I brown the chicken first and saute the onions and garlic in 2 tbs. white wine. I also use chicken broth (if I have it) in place of the water. My family loves this recipe!!!
it was a little bland and I didn't have ground cloves so I added Oriental Five Spices and some honey. It turned out really nice.
I agree with Judith a little bland, However My children really liked it. 5 stars for Cost , & time 4 stars for flavor I will certainly make this again. The sauce was great I made it with white rice. My husband hates Orzo.
I really liked this. The things I did different were to use diced can tomatoes and no cloves. Also I did deglaze the pan with some white wine before adding in the tomatoes and chicken stock instead of water. I added some red pepper flakes. The leftovers were even better!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Kokkinisto with Orzo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 586
** Calories from Fat: 181
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