Chicken Kokkinisto with Orzo

Chicken Kokkinisto with Orzo

dimitra 0

"Slow-cooked chicken in a rich tomato sauce with flavorful orzo. A very simple and classic Greek recipe. Top with grated Mizithra, Parmesan, Kefalotyri, or any other hard, white, and salty cheese."

Ingredients 1 h 25 m {{adjustedServings}} servings 586 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 49.4 g
  • 99%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

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  1. Warm the oil in a large, wide pot over medium heat. Cook the onion in the hot oil until tender, 5 to 7 minutes. Brown the chicken legs in the pot on all sides. Add the garlic; cook and stir for about 1 minute. Pour the tomato sauce and water over the chicken. Drop the bay leaves into the pot. Season with cloves, salt, and pepper. Lower the heat to medium-how; allow the mixture to simmer until the chicken meat is very tender and begins to pull off the bone, about 45 minutes.
  2. Stir the orzo into the liquid in the pot and cook until the orzo is soft, another 15 to 25 minutes. Remove the bay leaves to serve.
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Reviews 13

  1. 16 Ratings


Great base for a classic Greek dish. I used chicken breasts instead of legs. I seasoned the chicken with salt and pepper and then seared. I removed chicken and sauteed my onions and garlic with a little white wine deglaze. Instead of water, I used chicken broth and also added one can diced tomatoes and one can of tomato paste. After I returned my chicken to my dutch oven, I finished off the dish in the oven at 325 for about 2 hours (adding 1 cup uncooked orzo during the last 30 minutes). Plate and top with crumbled feta and some fresh diced basil. YUM!!!!


I am giving this recipe 4 stars for potential and ease of preparation, and perhaps 3 stars for taste as written. I halved the recipe and used 4 chicken thighs. Having tasted the mixture before serving and finding it pretty bland, I added about 1 tsp dried oregano, about 1/2 tsp dried mint, about 1/2 tsp chili flakes, a good shake of spicy herbamare which is a spicy salt mixture-probably not really needed. I let the dish simmer for a few extra minutes at this point. I also minced 3 more cloves of garlic and added just before serving. I had used one standard (about 375mls) can of plain tomato sauce, about half a can of water, then added about 3/4 cup of long grain rice as I did not have orzo on hand. Also next time I make this I will certainly take the skin off of the chicken either after browning, or before starting the recipe. So, I did change the recipe quite a bit and of course this is only due to personal taste but I do appreciate having the chance to try it out. We will be making it again as it is a relatively fast meal. Thank you for posting this dimitra.

Natalie Hahn O'Flaherty

Following some other reviews, I used a little white wine, chicken broth instead of water and I added 1/2 tsp or so of oregano (guessing... I used my hand not an actual tsp)... rave reviews from all sides. Thanks!