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Greek Chicken & Orzo Youvetsi in One Pan!

Print this recipe here: https://www.dimitrasdishes.com/youvet... Ingredients 2 pounds (1kg) boneless skinless chicken thighs 1 quart chicken broth, steaming hot 1/4 cup olive oil 1 onion, finely chopped 4 garlic cloves, grated 15 oz (425g) crushed tomatoes 1 tablespoon tomato paste 2 cups uncooked orzo pasta salt, to taste freshly cracked black pepper to taste 1/4 teaspoon or more crushed red pepper flakes 1 cinnamon stick (optional) 2 cloves 1 Bay leaf 1 teaspoon dried crushed oregano Garnish: Finely chopped fresh parsley (2 tablespoons) grated or shredded Parmesan or Kefalograviera cheese Serve with: feta and olives Greek salad Instructions Pat chicken dry and season both sides with salt and black pepper. Place the broth in a pot and let it simmer on low heat. Heat a large (5.5 qt) skillet over mediu heat and add the olive oil. Brown the chicken in a few batches until golden on both sides. Transfer the chicken to a plate. It will not be fully cooked. Reduce the heat or turn it off completely if the pan is too hot and add the onion. Cook over medium-heat until soft and golden. Add the garlic and warm through for a few seconds until fragrant. Add the tomato paste and warm through. I also like to add about a teaspoon of sugar to get rid of the acidity of the paste. Add the tomatoes, cinnamon, cloves, bay leaf, crushed red pepper, salt and pepper. Cook for 3-4 minutes with the lid on. Add the chicken, the orzo, and oregano. I add a teaspoon of salt per cup of orzo. Season to taste. Add the steaming hot broth and mix. Bring the mixture to a boil and then reduce to a simmer. Cover the pot with the lid and simmer for 15 minutes until the pasta is al dente. There will be a lot of liquid. As the dish cools the liquid will thicken and be absorbed by the pasta. Optional: Turn the broiler on High and place the skillet (uncovered ) under the broiler for 7-8 minutes to get some color. Taste and adjust the seasoning if needed. Garnish with parsley and shredded cheese. Kali Orexi! Notes This dish tastes best fresh. If you're making it ahead of time, add some warm broth when reheating so that it is not dry. Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes Official Facebook Page:   / dimitrasdishes   Instagram:   / dimitras.dishes   Pinterest:   / dimitrasdis0637