Greek Chicken Orzo Casserole with Sun-Dried Tomatoes and Fresh Herbs
60'
15'
medium
6
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Whole Chicken
1 Ολόκληρο Κοτόπουλο MIMIKOS
1 πακέτο κριθαράκι
1 ξερό κρεμμύδι
2 σκελίδες σκόρδο τριμμένο
2 ώριμες ντομάτες
2 κ.σ. ντοματοπελτές
|
2 κ.σ. κάπαρη
10 λιαστές ντομάτες ψιλοκομμένες
1 φλιτζάνι τριμμένη κεφαλογραβιέρα
ελαιόλαδο
αλάτι
πιπέρι
Ingredients
2 tbsp caper
10 sun-dried tomatoes, chopped
1 cup grated Cefalograviera
olive oil
salt
pepper
1 MIMIKOS Whole Chicken
1 packet of barley
1 dry onion
2 cloves of garlic, grated
2 ripe tomatoes
2 tbsp tomato paste
Preparation
Start by cleaning and finely chopping the onion, finely chopping the sun-dried tomatoes, and grating the fresh tomatoes. Cut the chicken into pieces.
Heat 1/4 cup of olive oil in a pot and sauté the onion, garlic, and chicken for a few minutes over high heat. Add the grated tomatoes, sun-dried tomatoes, capers, tomato paste, and 2 cups of water to the pot. Season with salt and pepper and let it simmer on low heat for about 1 hour.
Meanwhile, cook the orzo in plenty of salted water for 5 minutes. Drain it and transfer it to a baking dish. Pour the chicken and sauce over the orzo, stir, and cover with aluminum foil. Bake in a preheated oven at 200ºC (about 390ºF) for 15 minutes.
Before serving, sprinkle with grated cheese. Enjoy your meal!
A recipe by MIMIKOS.
watch the recipe video
