Chicken giouvetsi recipe – baked chicken with orzo

A twist of the original Greek giouvetsi recipe


25 oz / 700gr Chicken breast

2 onions

2 cloves of garlic

1 carrot

1 leak (only the white part)

2 cloves

1 cinnamon stick

2 bay leafs

3 pimentos

5 fl oz / 150 ml red wine

1 can chopped tomatoes

33 fl oz / 1 lt water

1 oz / 30 gr tomato paste

9 oz / 250 gr orzo

Olive oil for sautéing

½ oz / 15 gr Butter



  • Place a pot over high heat and add 3 tablespoons olive oil
  • Add the chicken and sauté for 4-5 minutes and remove it from the pot, transfer to a bowl and set aside until needed.
  • Add the onions and sauté until nicely caramelized
  • Add garlic, leak and carrot in the pot and sauté for another 3-4 minutes
  • Add the sautéed chicken and tomato paste. Sauté the tomato paste for 1-2 minutes to help remove its bitterness. This also helps to thicken the sauce.
  • Add the wine and let it evaporate
  • Add the can of chopped tomatoes and stir. Then add bay leafs, cinnamon stick, pimentos, cloves, salt and pepper
  • Add about 25 fl oz / 750 ml of water
  • Lower heat to low and simmer for  45 min, until the meat is very soft and the sauce has thickened. If your sauce is too thick, add a little more water.
  • Preheat oven to 180* C (350* F)
  • Grease a pyrex with butter and add the orzo. Tosh the orzo so that the butter sticks on it.
  • Pure the chicken and the sauce in the pyrex and bake for about 25 minutes
  • When its ready you can sprinkle some mizithra cheese on top (optional)
  • Serve and enjoy