Orzo or "manestra" as islanders call it, is a type of pasta used in greek and italian cuisine that can be combined with meat, chicken, fish, seafood as well as vegetables.
Orzo, like risotto, requires a liquid stock, a greasy ingredient such as butter for it to curdle and a grated cheese to give it creamy consistency. This is a delicious and easy recipe using chicken and the new KYKNOS Tomato Sauce with Cinnamon and Clove.
Ingredients for 4 persons
- Olive oil
- 1 spring onion
- 600 gr of chichen filet chopped in cubes
- 300 gr orzo
- 1 small glass of white wine
- 400 gr chicken stock
- KYKNOS Tomato Sauce with Cinnamon and Clove
- Salt & Pepper
- Graviera cheese
Poor some oil in a deep pan, and keeping it on low heat add in the spring onion.
Add the chicken cubes and saute for 5 mins.
Put in the orzo and mix all the ingredients with a wooden spoon.
Add the wine and give the ingredients a good toss, using the wooden spoon to scrape the bottom of the pan until all the alcohol has evaporated.
A little at a time, add in the Tomato Sauce with Cinnamon and Clove and the chicken stock , alternating between the two, each time the liquid evaporates.
Once all the liquids have been absorbed check if the chicken is cooked through. The orzo should be "al dente".
To finish it off, grate in some pepper and remove from the heat.
Serve with grated graviera cheese on top