Greek Chicken and Orzo Kota Manestra
Infused with Mediterranean flavors, Greek Chicken and Orzo Kota Manestra is a comforting one-pot meal that brings tradition straight to your table. Juicy, golden-browned chicken thighs are simmered with aromatic herbs, cinnamon, and a rich tomato-broth base before being paired with tender orzo pasta for a hearty, satisfying dish. This recipe highlights the essence of Greek cuisine with its simple yet vibrant ingredients, like extra-virgin olive oil, garlic, and a hint of Kefalotyri cheese as an optional garnish. Perfect for weeknight dinners or casual entertaining, this 45-minute meal is both flavorful and easy to prepare. Serve it warm, topped with fresh parsley, for a taste of the Mediterranean in every bite.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 14 ounces diced tomatoes (canned)
- 4 cups chicken broth
- 1.5 cups dry orzo pasta
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.5 cup grated Parmesan or Kefalotyri cheese (optional)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with half of the salt and pepper, then sear them in the hot oil for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Sauté the chopped onion for 3-4 minutes until softened and slightly translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the diced tomatoes, chicken broth, dried oregano, thyme, cinnamon, remaining salt, and pepper. Add the bay leaf and return the seared chicken thighs to the skillet.
Cover the skillet with a lid and reduce the heat to low. Simmer for 25 minutes, allowing the chicken to cook through and the flavors to meld.
After 25 minutes, remove the lid, discard the bay leaf, and stir in the orzo pasta. Let the dish simmer uncovered for 8-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid. Add a splash of water or broth if needed to prevent sticking.
Taste and adjust seasoning as necessary. Remove the skillet from the heat.
Garnish with freshly chopped parsley and sprinkle with grated Parmesan or Kefalotyri cheese, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
