Greek Chicken Youvetsi with Orzo

INGREDIENTS

• 2 pounds (1 kg) boneless skinless chicken thighs or 1 whole chicken cut into pieces
• 1 and 1/2 quarts chicken broth, kept hot
• 1/4 cup olive oil
• 1 onion, finely chopped
• 4 garlic cloves, grated
• 15 ounces (425 g) crushed tomatoes
• 1 tablespoon tomato paste
• 1 pound uncooked orzo pasta
• Salt, to taste
• Freshly cracked black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes, or more to taste
• 1 cinnamon stick (optional)
• 2 whole cloves
• 1 bay leaf
• 1 teaspoon dried oregano

For Garnish:

• 2 tablespoons finely chopped fresh parsley
• Grated or shredded Parmesan, Kefalograviera, or crumbled feta cheese

To Serve:

• Feta cheese and olives
• Greek salad

DIRECTIONS

1. Preheat the oven to 400°F (200°C). Keep the chicken broth warm in a saucepan.
2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes, until soft and lightly golden. Stir in the garlic and cook until fragrant, about 30 seconds.
3. Add the chicken pieces to the skillet along with the crushed tomatoes, tomato paste, cinnamon stick, cloves, bay leaf, red pepper flakes, oregano, salt, and black pepper. Stir well and cook uncovered for 20 minutes.
4. Transfer everything to a large roasting pan. Stir in the orzo and season with 1 and 1/2 teaspoons of salt and additional black pepper. Pour the hot broth over the mixture and spread evenly.
5. Bake uncovered for 30 minutes. The orzo will absorb much of the liquid as it rests after baking, so allow it to sit for 10 minutes before serving.
6. Garnish with chopped fresh parsley and sprinkle with cheese. Serve hot with feta, olives, and a Greek salad.

NOTES

• This dish thickens as it sits since the orzo absorbs the broth. Add a splash of hot broth when reheating to prevent it from drying out.
• This recipe tastes best fresh but can be refrigerated for up to 3 days. Reheat gently on the stovetop with added broth.