Karonis Family Greek Chicken
Prep Time – 15 minutes
Cooking Time – 65 minutes
This flavorful chicken braise combines cinnamon with a hearty tomato sauce to create a comforting and aromatic Greek dish. Use some of the sauce to flavor some orzo and you’ve got a tasty side that nicely complements the chicken. And as a bonus, your kitchen will smell amazing!
- 1 3-4 lb chicken, cut up
- salt and pepper to taste
- 1/4 teaspoon ground Indonesian cinnamon
- 3 tablespoons unsalted butter
- 1 tablespoon Kouzini Extra Virgin Olive Oil
- 1 can (28 ounces) whole tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon sugar
- 3/4 cup water
- 3 sticks cinnamon
- 1 bay leaf
- 1 cup yellow onion, minced
- 1 tablespoon garlic, minced
- 16 ounces orzo
- 1 cup grated fresh Parmesan cheese
Sprinkle chicken pieces with salt and pepper and cinnamon. In a Dutch oven, melt butter with 1 tablespoon of olive oil; brown chicken until golden on all sides. Crush the tomatoes by hand into a bowl and add tomato paste, sugar, and water and pour mixture over chicken. Add cinnamon sticks and bay leaf.
In a medium-sized skillet, melt 2 tablespoons of butter and sauté onions and garlic until onions are transparent, about 5-6 minutes. Add to the chicken. Bring to a boil; reduce heat to low, cover, and simmer until chicken is fully-cooked and tender, about 50 to 60 minutes. In the last 15 to 20 minutes, cook orzo according to package directions. Drain and put orzo in a medium casserole dish.
Toss the orzo with one cup of the sauce from the chicken. Sprinkle the top with the grated parmesan cheese and place in a 350 degree oven to melt the cheese, 8-10 minutes. Serve together with the chicken and sauce.