Greek Giouvetsi (orzo) baked with chicken rolls

A rustic dish, inspired by a traditional Greek Recipe which it is more often cooked with beef.


250 g orzo pasta
4  small stuffed Chicken rolls
1 green pepper diced
1 tomato, diced
1 onion, chopped
1 carrot, grated
1 small glass (100 ml)  white wine.
1 cup warm water
200 gr plain tomato sauce (canned)
1 teaspoon oregano
1 bay leaf
½ teaspoon sugar
1 clove garlic, sliced in half (remove the germ)
6 tablespoons olive oil
Salt and pepper


Place a skillet over medium to high heat and add olive oil.
Place in the skillet the chicken rolls and saute them until golden.

Add the wine and let the alcohol to evaporate. Remove the rolls and set them aside (keep them warm).
Back to the skillet add the onion, garlic, bay leaf and deglaze the skillet with a spoon.
add the tomato, pepper, carrot, canned tomato sauce, oregano, sugar, salt and pepper.
Add the cup of warm water, stir the ingredients and let them simmer for about 5-10 minutes.

Preheat the oven to 380 F.
Cook orzo in boiled water for 5 minutes and drain.
Move the chicken rolls in a pan, add the orzo, cover with the tamato sauce and bake for 15-20 minutes.
Serve it warm.

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