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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

The Greek Dish Recipe

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This recipe for The Greek Dish is from COOKING WITH YAYA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pound boneless skinless chicken thighs or chicken breast
1 cup dry uncooked kritharaki (orzo)
1 cup broken up thin pasta
olive oil
2 small cans tomato paste with herbs
2 cups water
1 onion diced
2 garlic cloves
1 cinnamon stick
1 teaspoon paprika
salt and pepper to taste
Directions:
Directions:
Rinse the chicken with some wine or water and dry with a paper towel.

In a deep pot, brown the chicken in the olive oil, at medium heat for about 2-4 minutes on each side.

Add the onion and saute until the onion until soft.

Add the cans of tomato paste and water (the chicken should be covered-almost). Add 2 garlic cloves cut in half, a teaspoon of paprika, the cinnamon stick and salt and pepper to taste. You can use less tomato, but I like my chicken quite red.

Let the chicken cook in the tomato sauce for about 1hour so that the chicken is done. Remove the garlic and cinnamon and throw away.

In a deep baking dish place the chicken in the middle, then on one side add the uncooked orzo and on the other side the uncooked pasta. Add all the liquid to cover on top,

Place in oven for about 45 minutes or until orzo and pasta is cooked and almost all the sauce is absorbed.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Serve with plenty of feta cheese.

 

 

 

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