Empty My Fridge
Easy Chicken Uvetsi
Ingredientes
- Chicken thigh · boneless skinless2 lb
- Chicken broth1
- Olive oil¼ xícara
- Onion · finely chopped1
- Garlic · grated4
- Tomate · crushed15 oz
- Tomato paste1 colher de sopa
- Soup pasta1 lb
- Salta gosto
- Black pepper · crackeda gosto
- Chili flake · crushed flakes¼ colher de chá
- Cinnamon stick1
- Clove2
- Bay leaf1
- Orégano · dried1 colher de chá
- Parsley · finely chopped2 colheres de sopa
- Parmesan cheese · grated shredded
- Queijo feta
- Greek salad
Modo de preparo
- Preheat the oven to 400°F (200°C) and keep the chicken broth hot in a saucepan.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Cook the onion 5 to 6 minutes, until soft and lightly golden. Stir in the garlic and cook about 30 seconds, until fragrant.
- Add the chicken, crushed tomatoes, tomato paste, cinnamon stick, cloves, bay leaf, red pepper flakes, oregano, salt and black pepper. Stir well and cook uncovered for 20 minutes.
- Transfer everything to a large roasting pan. Stir in the orzo, season with 1 and 1/2 teaspoons salt and extra black pepper, then pour the hot broth over and spread evenly.
- Bake uncovered for 30 minutes.
- Let rest 10 minutes so the orzo absorbs the remaining liquid.
- Garnish with parsley and cheese and serve hot.
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