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Foodbook #634 chicken and orzo casserole


Good morning my friends, I got so many days to create a chicken recipe so today I decide to do one of my favorite;) let’s do it together


1 sliced ​​chicken or 4 medium chicken legs
2 medium (or 1 large) onions, finely chopped
1 medium green pepper cut into cubes
2 cloves of garlic, finely chopped
3/4 glass of wine, red wine
4-5 fresh chopped tomatoes or 1 box of crushed tomatoes
1 package (250 ml) slightly concentrated tomato juice
1 tbsp. tomato paste
1 tbsp. sugar
1/3 cup teaspoon olive oil
cinnamon - clove-allspice powder
4 cups of tea, about, chicken broth
350 gr. barley Risoni (Risoni)
Salt Pepper
grated cheese (parmesan or kefalotyri) for sprinkling


Saute the chicken pieces in a saucepan over medium-high heat until golden brown. Lower the heat and add the onion and pepper.
When they soften, add the garlic, stir for 1/2 l to bring out its aroma and quench with the wine. Once it "breathes" add the grated tomatoes, the juice, the pulp, the sugar and the spices and mix.
Add 2 cups. teaspoon chicken broth, season with salt and pepper and simmer for about 30-40 l or until the chicken is well cooked. When it is ready, remove it from the pot with a slotted spoon, draining its liquids into the pot and transfer it to a plate. Keep it warm.
In the boiling sauce pour the barley with a little salt and boil it for 13-15 l with the lid open, gradually adding, as required by the rest of the hot chicken broth. Stir often so that it does not stick to us. The cooking time as well as the hot chicken that will be required depends on how much you want your barley.
When our barley is ready, we take it off immediately, so that it does not overcook, from the fire and transfer it to the plate together with the chicken. Sprinkle with cheese and a little chopped fresh parsley and serve.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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