CookTheGreekWay

Some dishes are not just recipes, but memories. Chicken with orzo (kotopoulo me kritharaki) is one of those.

It brings back Sunday lunches at grandma’s house, when the pan came out of the oven and the aroma of tomato and freshly grated cheese filled the home.

It’s a dish for every season, but it feels especially comforting in autumn, when warm, oven-baked meals taste even better.

Simple, hearty, and deeply comforting, this dish proves that Greek cuisine knows how to turn humble ingredients into small feasts.

No wonder it remains a family favorite through generations: it’s not just cooked to feed, but to share.

Ingredients

• 4 chicken thighs
• 400 g medium orzo pasta
• 2 medium onions, finely chopped
• 2 garlic cloves, minced
• 1 tsp tomato paste, diluted in water
• 5 ripe tomatoes, blended into a purée
• 1/2 cup red wine
• 4 allspice berries
• 1 bay leaf
• A few sprigs of parsley, chopped
• 1/2 cup olive oil
• Salt, pepper
• Cheese for topping (kefalotyri, dry mizithra, or feta)

Instructions

1. In a large pot, heat the olive oil and brown the chicken pieces on all sides.
2. Add the onions and garlic, sauté for a few minutes, then deglaze with red wine.
3. Once the alcohol evaporates, stir in the tomato paste, blended tomatoes, allspice, bay leaf, and 1 liter of hot water.
4. Cover and let simmer over medium heat until the chicken is tender.
5. Check the sauce and add 2–3 cups of hot water.
6. Add the orzo, season with salt and pepper, and continue simmering, stirring occasionally to prevent sticking.
7. If needed, add extra hot water so that when the heat is turned off, the orzo remains juicy.
8. Serve with grated cheese and chopped parsley on top.

Extra Tips

• For extra depth of flavor, transfer to the oven at 180°C (350°F) for about 20 minutes after simmering.
• You can use a whole chicken cut into pieces instead of just thighs.
• Kefalotyri gives a stronger flavor, while feta adds a milder, salty touch.
• Add paprika or chili flakes if you prefer a spicier version.

Nutritional Value (per serving, approx.)

Calories: ~520 kcal
Protein: 34 g
Carbohydrates: 48 g
Fat: 19 g
Saturated fat: 4 g
Fiber: 4 g
Sugars: 6 g
Sodium: 480 mg

This dish is a balanced meal: the chicken provides lean protein, the orzo gives satisfying carbs, and olive oil adds healthy fats.

Pair it with a fresh seasonal salad for extra fiber and vitamins.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and more flavorful, while breast can dry out more easily.

2. Can I cook it only in the oven?

Absolutely! Just bake the chicken with the sauce, then add the orzo with plenty of hot water, stirring occasionally.

3. What if my orzo dries out?

Add some hot water or stock and stir gently. Orzo keeps absorbing liquid even after cooking.

4. What wine pairs best with it?

A light red wine such as Merlot or Agiorgitiko pairs beautifully with the tomato-based sauce and chicken.

If you enjoyed this recipe, check out more authentic Greek dishes at cookthegreekway.com!