Chicken Orzo Casserole (Giouvetsi)

A flavorful Greek Chicken Orzo Casserole with Tomato. Succulent, juicy, tender chicken quarters served with creamy orzo pasta infused with flavors of tomato and warm spices (cinnamon and allspice).

What's Giouvetsi

This one-pot Greek chicken orzo pasta is called Giouvetsi or Youvetsi (as it's pronounced). Giouvetsi is a favorite Greek dish of meat with orzo and tomato. We make it with different types of meat like Beef Giouvetsi, Lamb Giouvetsi, or Chicken Giouvetsi (this version).

Table Of Contents

• What's Giouvetsi
• Cooking Chicken In Dutch Oven
• How To Make
• How To Bake Orzo
• Chicken Parts To Use
• Portions
• Storing - Reheating
• Serve With
• Recipe

It's a dish that can be made on the stovetop or in the oven. However, it's always cooked in one pot. And that's what makes it so delicious since the orzo absorbs all the delicious flavors of the meat. It becomes creamy and almost sticky (depending on how much water or stock you add).

Cooking Chicken In Dutch Oven

This chicken with orzo recipe is cooked in the oven. Inside a Dutch Oven. However, you may use an oven-proof cooking pot or a casserole dish with a lid instead. Chicken in Dutch oven turns out even more tender and juicy because Dutch ovens hold on and transmit heat better than conventional cooking pots or casserole dishes.

How To Make

How To Bake Orzo

Orzo is pasta, which means it will be sticky as it cooks. Therefore, to cook orzo in the oven you need to stir it now and then so it won't stick at the bottom, or the edges, of the Dutch oven or cooking pot/casserole dish.

You will also need to keep an eye on the liquid it absorbs as you may need to add an extra splash of water if it becomes too sticky.

Remember that as it sits it will absorb more liquid. So take it out of the oven while it's still al dente (it has a bite to it). It will soften even further while it sits inside the pot.

Chicken Parts To Use

You can make this chicken orzo casserole using any part of the chicken you prefer. But don't use chicken fillet. If you want to use chicken breast it's better to use it with the skin on (if you want real flavor).

I used chicken quarters because I like how tender they become cooked this way.

Portions

In this recipe, I'm using 2 large chicken legs weighing 1 kg (2.2 pounds). This means you get 2 large servings or 3 normal ones. Normal is subjective since the large portions are normal portions for Greeks.

You can use smaller chicken legs and use more like 3 or 4. Or even cut them in half and adjust servings to your liking. You can even use chicken thighs or drumsticks if you prefer.

Storing - Reheating

Keep baked orzo with chicken in the fridge for up to 3 days. To reheat place in a cooking pot and reheat on the stovetop along with a splash of water over low heat covered. Or use the microwave to reheat individual portions about 5 to 6 minutes each.

Serve With

Serve this chicken orzo bake with grated Kefalotyri or Pecorino cheese. Or some crumbled Feta. Another great cheese option to serve with this dish is dried, grated Myzithra cheese.

If you want a nice salad to serve with, try one of these: Greek Cucumber Salad With Yogurt + Mint, Greek Cabbage Salad, or Maroulosalata (Greek Lettuce Salad).

Recipe