Giouvetsi — Greek Orzo with Chicken

Converted Ingredients (Metric)
6–8 pieces (900g–1.1kg) chicken thighs, skin on, bone in

½ tsp paprika

½ tsp each of salt and pepper

½ tsp oregano

3 tablespoons olive oil → 45 ml

1 small carrot, peeled and finely chopped → approx. 60–70 g

1 rib of celery, finely chopped → approx. 50–60 g (or use leek / spring onions as an alternative)

1 onion, peeled and finely chopped → approx. 100–120 g

2-3 cloves garlic, peeled and minced → approx. 6–8 g

2 tablespoons tomato paste → approx. 30 g

½ cup red wine → 120 ml (or substitute with broth)

1½ cups orzo pasta → approx. 270 g

1½ cups passata (strained tomatoes) → 360 ml

2 cups broth (veggie or chicken) → 480 ml, plus more if needed

1 bay leaf

¼ tsp ground cinnamon

⅛ tsp ground clove or allspice

Grated cheese (Kefalotyri, Parmesan, or Romano) – for serving (as desired), or use Feta like in the picture

Chopped fresh parsley – for serving (as desired)

Source:

Conversions courtesy of chatgpt

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