Chicken Yiouvetsi, our favorite dish that reminds us of mama’s cooking. Chef Carolina Doriti is preparing it in her unique way and adds it up to Wise home cooking series.
Ingredients for 6 portions
1 whole chicken around
1,5 kg, cut into 6 portions
1 large onion, chopped
2 garlic cloves, chopped
1 carrot, diced
1 sweet red pepper, diced
1 celery rib, chopped
1 leek, chopped
370 gr grated tomato or tomato pulp
2 tbsp tomato paste
1 organic laurel Adam herbs leaf
1 cinnamon stick
1 whole clove
4-5 whole all-spice
200 ml rosé wine
800 ml hot water or chicken stock
500 gr Wise Greece Exclusive Orzo with vegetables
½ cup olive oil
Salt
Freshly ground black pepper
6-8 tbsp grated kefalotyri or pecorino
1-2 tbsp chopped parsley
Cooking instructions:
Wash the chicken and pat dry. Season with salt and set aside. Place a large pot on medium-high heat. Add 4 tbs of the olive oil and brown the chicken pieces turning them from all sides. Remove the chicken and set aside. In the same pot add 2-3 tablespoons olive oil and saute the onion until soft. Add in the leek and stir for another minute until soft and glossy. Add in the garlic, carrot, red pepper, celery, and bay leaf. Season with salt, stir and add in the chicken. Pour in the wine and allow it to start simmering. Add in the tomato pulp, the cinnamon, clove, all spice, and black pepper to taste. Mix in the tomato paste and the water or stock. Cover, bring heat down to low and gently simmer for 60 minutes until the chicken is thoroughly cooked. Adjust seasoning if necessary and set aside.
Preheat the oven at 170 C.
Place a skillet on medium-high heat. Add in the rest of the olive oil and saute the orzo until slightly golden, for about 1 minute. This will keep it from going too soft and mushy. Put the orzo in a baking dish and arrange the chicken pieces on top. Pour the sauce which should cover the orzo by at least 1 – 1.5 inch.
Bake for 30 minutes. Remove from the oven. You may sprinkle it with the cheese and bake for another 5 minutes or you may skip the additional baking, sprinkle with chopped parsley and serve with grated cheese.
