A beautiful and tasty heart-warming dish that will impress as a main dish for a Sunday lunch or even as a special evening meal during week-days.
1 large chicken breast, skin-off, cut in bites
1/4 tsp fine salt
1/4 tsp ground black pepper
2 Tbsp extra virgin olive oil
1 onion, chopped
1/4 tsp ground cloves
1/4 tsp ground allspice
100ml of white wine
1/2 tin (200g) of chopped tomatoes (Organic)
1/2 tin boiling water
150gr dry orzo pasta
30gr Parmezan, Pecorino Romano, or Kefalotyri cheese
- In a large deep pan, brown the chicken with the olive oil adding salt and pepper right in the beginning. Use medium strength heat. Once ready remove from the pan on a plate and leave it aside.
- Add the onion and spices and stir well until the onion softens.
- Add the wine and deglaze the pan well.
- Add the chopped tomatoes and water to the pan and simmer for 5 minutes stirring well.
- Finally add the orzo pasta and chicken to the pan, and allow it to slowly cook on low heat, for approximately 25-30 min until the pasta is al dente. Don't forget to give it a good stir every 5 min or so, as the pasta tend to stick at the bottom of the pan.
- Serve with a fine spread of grated parmesan or pecorino cheese, or finely grind some Kefalotyri if you want to go really Greek.
Great tip: Keep the left overs in the fridge and take it to work the next day if you have a way to heat it up. You may have to fight your colleagues from stealing it from you 😉