Chicken Kokkinisto with Orzo

"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 l..." See moreittle 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..." See more 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."

"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 si..." See moredes. Thanks!"