Juicy, caramelized and cooked-to-order, “Giouvetsi” is a traditional Greek Sunday dish which combines chicken stew with orzo pasta and can alternatively be made with veal, lamb, shrimps or octopus.
Blend in a bowl or process in a food processor the onion and tomatoes to make a sauce and keep aside.
In medium to high heat (7/9), add 3 tablespoons olive oil and brown the chicken segments. Once browned, remove the fat from the pot using kitchen paper, put back the chicken, add the tomato sauce, bay leaves, salt and pepper to taste, bring to the boil and simmer (4/9) for 45′ with the lid on.
Once the chicken is softened, add the orzo pasta, olive oil, ½ cup of boiling water from the boiler, salt and pepper to taste and bring to the boil again. Simmer the giouvetsi (4/9) with the lid on, stirring occasionally (to prevent orzo from sticking) and gradually adding boiling water. As the orzo is cooked in the sauce and the chicken broth, add more water little by little only when there are no more juices left for the orzo to cook.
Approximately after 20’, the orzo will be fully cooked. The dish needs to remain neither watery nor dried, it needs to be juicy! Before removing from heat, taste to season with some more salt and pepper if need be.
The longer giouvetsi remains in the pot, the more it thickens, so sprinkle with finely chopped parsley, grated parmesan, freshly ground pepper and serve immediately. Enjoy your greek giouvetsi!