Best Greek Chicken And Orzo Kota Manestra Recipes

GREEK CHICKEN AND ORZO PASTA SALAD

Steps:

• For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
• Preheat a grill or grill pan to medium high.
• Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
• For the breadcrumbs: Preheat the oven to 400 degrees F.
• In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
• For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
• For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
• When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.

GREEK ORZO CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the chicken, carrots, broth, lemon juice, garlic, oregano and salt. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in the orzo, olives and raisins. Cover and cook 30 minutes longer or until pasta is tender. Sprinkle with parsley and feta cheese.

CHICKEN WITH ORZO (KOTOPOULO ME MANESTRA)

Steps:

• 1. Rinse the chicken, and place it in a 4-quart pot, along with the broth, tomato sauce, carrot, onion, garlic salt, black pepper, and oregano.
• 2. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer for 15 minutes.
• 3. Stir the water and orzo into the pot, increase the heat to high, and bring to a boil.
• 4. Reduce the heat to low, and simmer, stirring frequently, for 15 minutes, or until the orzo is cooked and most of the sauce has been absorbed.
• 5. Serve the chicken breasts on a bed of orzo.
• 6. NUTRITIONAL FACTS (PER SERVING) Calories: 260 Carbohydrates: 46.2 g Cholesterol: 63 mg Fat: 4.5 g Fiber: 2.4 g Protein: 27 g Sodium: 612 mg

GREEK CHICKEN AND ORZO - KOTA MANESTRA

Steps:

• In large pot, saute onion in olive oil until translucent.
• Add chicken and brown on all sides.
• Add garlic and sauté 30 seconds.
• Add tomato paste, water, salt and pepper.
• Simmer 30 minutes, covered.
• Add orzo and stir regularly until orzo is tender.
• Serve sprinkled with parsley and lemon wedges on the side.

MANESTRA

Steps:

• Finely chop the garlic with the oregano leaves. Toss with the chicken and 1 tablespoon of the olive oil. For optimal flavor, marinate for at least 1 hour, but not absolutely necessary.
• In a large pot, heat remaining oil. Add chicken and onion. Cook on high heat for 5 minutes stirring occasionally, until the onions turn translucent.
• Add tomatoes, paprika, cinnamon, aleppo pepper, sugar and 5 cups water. Stir to combine. Bring to a boil.
• Add orzo and cook for 10 minutes, stirring frequently with a metal spoon as the orzo has a tendency to stick to the bottom of the pot.
• Add salt and pepper, to taste. Stir to combine.
• To serve, garnish with sumac or a quick squeeze of lemon juice.