Greek Chicken Stew (Giouvetsi)

Yesterday I came across this recipe described as a traditional Greek Sunday dinner. It can be made with lamb, veal or in this case, chicken. Started in a pot and finished in the oven so the orzo can absorb all the flavours, this hearty dish is a classic comfort food. 

Ingredients:

1/4 cup olive oil

1/4 cup flour

4 chicken legs, split

1 large onion, chopped

1 sweet pepper, chopped

4 garlic cloves, sliced

1 tbsp tomato paste

2 cups diced canned tomatoes, puréed

1 tsp paprika

3 tsps dry oregano (divided)

1 - 3" cinnamon stick or 1/2 tsp ground cinnamon

salt and pepper to taste

some fresh parsley

1 1/2 cups orzo

1 cup chicken broth

crumbled feta and kalamata olives to serve

Begin by tossing the chicken pieces in flour seasoned with salt, pepper and 1 tsp oregano. Work in batches of 2 or 3 pieces at a time. 

Then heat olive oil in a large pot and lightly brown the chicken, again working in batches. You may have to brown some and remove to a plate to have room to properly brown others. Once all the pieces are done place them back in the pot.

Add the onions, peppers (I used 1/2 a red and 1/2 a yellow sweet pepper here) and garlic. Cook 2 minutes.

Add the tomato purée, tomato paste, paprika, the remaining oregano, cinnamon and some fresh parsley. Make sure the chicken is covered in liquid. Add some broth or water if needed. Bring to a boil then reduce heat to low and simmer, semi-covered, for 1 hour.

Now remove the chicken and sauce to a 9 X 13" baking dish. Add the orzo and 1 cup of hot chicken broth. Use a spoon to press the orzo down into the liquid. Bake uncovered at 350F for 20 minutes or until the orzo is tender. 

Serve with fresh parsley, crumbled feta and some kalamata olives.

Serves 6-8

Adapted from: socraticfood.com