Greek Chicken Orzo Casserole
25'
50'
easy
3
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Legs
3 Ολόκληρα Μπούτια Κοτόπουλου ΜΙΜΙΚΟS
1 κούπα κριθαράκι
2 πράσινες πιπεριές
2 πιπεριές φλωρίνης
μισό πράσο
250 γρ. μανιτάρια
|
1 κούπα χυμό ντομάτας
2,5 κούπες νερό
τριμμένη γραβιέρα
αλάτι
πιπέρι
ελαιόλαδο
Ingredients
1 cup tomato juice
2.5 cups of water
grated gruyere
salt
pepper
olive oil
3 MIMIKOS Chicken Legs
1 cup barley
2 green peppers
2 red peppers
half a leek
250 g mushrooms
Preparation
Chop half a leek, 250 grams of mushrooms, and bell peppers. Place them in a baking dish, sprinkle with salt, and mix everything together. Open a pack of whole chicken thighs, salt them, and lay them on top of the vegetables. Preheat the oven to 190ºC (fan mode) and place the baking dish inside for 20 minutes.
In a pot, combine one cup of tomato juice, one cup of water, and two teaspoons of tomato paste. Wait for the ingredients to come to a boil, then pour the mixture over the chicken in the baking dish and leave it in the oven for another 20 minutes.
Add one cup of orzo pasta to the baking dish and bake until the orzo absorbs the juices. At the end, once the chicken is ready, sprinkle grated graviera cheese on top.
A recipe by ο Giannis Apostolakis.
watch the recipe video
