Chicken Casserole with orzo2015-11-23
- Servings : 4-5
- Prep Time : 15m
- Cook Time : 1:05 h
- Ready In : 1:20 h
Chicken Casserole with orzo for today because sometimes I remember to cook a bit more traditional foods. All this becauce of my husband who is fond of tradition and reminds me all time.
- 1 Chicken cut into portions or that we prefer pieces
- 1 large onion grated
- 3 tablespoons olive oil
- 1 garlic clove crushed
- Chili Peppers chopped, Depending on tastes (Optional)
- ½ Cup red wine
- 2-3 cups chicken or vegetable broth
- ½ Cup tomato juice
- 1 big tablespoon tomato paste tomatoes
- 1 teaspoon oregano
- A pinch of sugar
- 2 Bay leaves
- salt & pepper
- Grated cheese of your choice (Optional)
Heat the oil in a wide skillet and saute chicken, After we have salt and pepper them.
When it gets color from all sides, pour the onion, garlic and chili if you use.
Deglaze with the wine and add the chili, tomato juice, tomato paste slightly diluted, sugar, oregano and salt and pepper. Pour the broth and let it cook for 15 minutes after a boil.
Transfer carefully to a Pyrex or baking dish of your choice and put it in a preheated oven at 190C for 20-25 minutes.
Rinse well the Orzo and strain. Pour into the baking dish and mix with the sauce, leaving on the surface the chicken. Continue cooking for other 20-25 minutes, stirring 1-2 times in-between and checking whether you need extra fluids.
Remove from the oven, Sprinkle with grated Parmesan if you want and serve.