GREEK ORZO CHICKEN
Take your first bite and set sail for a dinner-table tour of the sunny Greek isles. Sprinkle lemon zest on top to give it a little extra flair. -Angela Buchanan, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3-qt. slow cooker, combine the chicken, carrots, broth, lemon juice, garlic, oregano and salt. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in the orzo, olives and raisins. Cover and cook 30 minutes longer or until pasta is tender. Sprinkle with parsley and feta cheese.
Nutrition Facts : Calories 391 calories, Fat 14g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 783mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
GREEK LEMON CHICKEN AND ORZO CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
- For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
- Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
- Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
GREEK CHICKEN AND ORZO
Make and share this Greek Chicken and Orzo recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat broth, onion and oregano to a boil.
- Add the Orzo, reduce heat and simmer, covered, for 6 minutes, stirring occasionally.
- Add the chicken and cook 6 minutes longer or until chicken and pasta are cooked.
- Stir in the spinach, and heat just until the spinach wilts.
- Remove from heat and top with cheese.
- Serve immediately.
Nutrition Facts : Calories 538.8, Fat 13.6, SaturatedFat 5.3, Cholesterol 71.2, Sodium 1126.8, Carbohydrate 68.9, Fiber 3.9, Sugar 4.4, Protein 33.5
GREEK CHICKEN AND ORZO PASTA SALAD
Provided by Katie Lee Biegel
Time 1h15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Preheat a grill or grill pan to medium high.
- Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
- For the breadcrumbs: Preheat the oven to 400 degrees F.
- In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
- For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
- For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
- When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.
GREEK CHICKEN WITH ORZO
This tastes of summer... really nice served with a glass (or two) of Red wine and a crisp salad. You need to use the ripest, juiciest reddest tomatoes you can find, so if only anemic looking Toms are on hand, use a can of chopped tomatoes instead. Don't be tempted to use chicken breasts instead, as it's the chicken juices that flavour the pasta so well. Cooking time includes 2 hours marinading
Provided by SugaredAlmond
Categories Chicken Thigh & Leg
Time 3h30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours.
- Roast the red peppers in a 200°C oven for about 30-40 minutes until the skin is blackened. Leave to cool for a few minutes and remove skin. Slice into 1cm thick strips.
- Toss the eggplant with remaining olive oil. I like to cook this on the George Foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked.
- Remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. Fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned.
- Remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. Add remaining garlic for last 30 seconds.
- Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until the tomato is soft. Stir in Orzo, half the water and the black olives.
- Place in a casserole dish, put chicken on top. Spoon over some of the liquid, making sure all the pasta is submerged. Put lid on casserole and bake in 180°C oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid.
- Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry.
- I prefer to skin the chicken before serving, but it's up to you. Sprinkle lemon zest and feta over pasta and serve with another glass of wine.
Nutrition Facts : Calories 1126.7, Fat 53.9, SaturatedFat 15.4, Cholesterol 184.7, Sodium 741.7, Carbohydrate 96.1, Fiber 13.9, Sugar 17.3, Protein 53.2
GREEK ORZO WITH FETA
This recipe has easy ingredients and is a great light lunch or dinner! Enjoy!
Provided by lauryn
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
- Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.4 g, Cholesterol 33.7 mg, Fat 20.8 g, Fiber 3 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 617.6 mg, Sugar 6.6 g
YOUVETSI (TRADITIONAL GREEK ORZO BAKE)
If you are looking for an authentic dish from Greece, this recipe is for you! I grew up eating this, one of my favorite meals! It's usually made with veal or lamb stew meat but my family has always used chicken, which is delicious! You can use whichever you prefer! Either way this baked orzo dish will melt in your mouth! It may sound like a lot of work, but the preparation is very little! The majority of it is cooking time!
Provided by STEFADOURAKI
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 10
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil.
- Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.
Nutrition Facts : Calories 575.6 calories, Carbohydrate 37.6 g, Cholesterol 109.8 mg, Fat 35.2 g, Fiber 2.2 g, Protein 27.3 g, SaturatedFat 14.6 g, Sodium 234.8 mg, Sugar 4 g
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