Greek Chicken Giouvetsi – The best you’ve ever had!
Did I cook this absolutely mouthwatering Chicken Giouvetsi? That’s what you’re gonna ask yourself after cooking this delicious Greek dish!
How to keep the Orzo al dente in the Greek Giouvetsi?
The secret to keeping the Orzo al dente is the washing! You should wash the orzo by changing 3-4 waters until the water comes out relatively clean. By doing that we get rid of its starch and it stays al dente. It will remain “alive” even on the next day!
Another way to prevent it from getting muddy is to saute it in a pot with olive oil and a little butter. This is the method I use when I cook the orzo like a risotto.
How to reheat the Orzo the next day?
Add the Orzo to a pan and pour 3 Tbsp water on top of it. Close the lid and let it heat up like this.
For a microwave set it on medium power (680W) and add 2 Tbsp of water to your plate with the Orzo letting it heat up for a couple of minutes. It will be as if you cooked it on the same day!
The video has subtitles in English, Greek, and more than 30 languages.
Greek Chicken Giouvetsi – The best you’ve ever had!
Ingredients:
- 1 medium Chicken
- 500g Orzo
- 1 Onion, finely chopped
- 300g (3 large) fresh tomatoes, grated
- 250g Passata Tomato juice
- 1 red Florina pepper, diced
- 1 green bell pepper, diced
- 1/2 wineglass red wine (100g)
- 1/2 tsp Red chilly flakes
- 1/2 tsp Cumin
- 2 cloves of Garlic, coarsely chopped
- 4 Tbsp Olive oil
- Salt & Pepper
- A little grated Kefalotiri cheese for serving (optional)
Instructions:
- Season the chicken with salt and pepper on all sides just before putting it in the pot.
- Sauté the chicken with the olive oil in a pot over high heat and after it browns a little on one side, add the onion and then the garlic without moving the chicken.
- After the chicken is well browned on one side, turn it over and add the green and red pepper.
- Sauté it for about 3-4 minutes until the other side is golden brown too and add the red wine while the lid of your pot is open to let the alcohol evaporate for a few minutes.
- Add the freshly grated tomato, the passata tomato juice, the cumin, and the red chili flakes, and stir them all together.
- Bring to a boil and lower the heat, letting it simmer for about 20 minutes until the sauce thickens and the chicken is cooked.
- Optional: If you don’t eat the Orzo on the same day, it would be good to wash it first to remove the starch by changing 3-4 waters until it comes out clean. The washing prevents the Orzo from getting muddy in the oven and remains al dente even the next day!
- In another pot, add the Orzo to boiling water, and as soon as you see bubbling water again, lower the heat and let it simmer for 7-10 minutes until the edges turn slightly white.
- Preheat the oven to 200C and drain the Orzo.
- Add the chicken with the tomato sauce and the Orzo in a medium size baking pan with a pinch of salt and mix well.
- Bake at 200C / 390F for 20 minutes.
- Serve it with grated cheese on top, Greek salad or green salad and enjoy!
- Greek Traditional, Recipes
- chicken giouvetsi, greek food, greek recipe, manestra, orzo
- CUISINE: Greek Traditional
- Recipe by: Christina Karagianni
