Orzo with Left-Over Chicken by @cuisinovia

40 min

4 servings

🧅

1 large

Onion

🧄

3

Garlic cloves

🫒

60 ml

Olive oil

🍗

480 ml

Left-over chicken

🧂

3 g

Salt

⚫

1 g

Black pepper

🌶️

0.3 g

Cayenne

🍅

8 g

Tomato paste

🧈

14 g

Unsalted butter

🍝

500 g

Orzo

🍷

130 ml

White wine

🍅

400 g

Canned chopped tomatoes

🍲

750 ml

Chicken stock

🧀

60 g

Halloumi

🌿

8 g

Mint

  1. Chop
    • onion
    • garlic
    • leftover roasted chicken

    Chop the onion and garlic. Cut the leftover roasted chicken into bite-size pieces if needed.

  2. Heat
    • olive oil
    • onion

    Heat the olive oil in a large pot over medium heat. Cook the chopped onion until soft, about 5 minutes.

  3. Add
    • garlic

    Add the chopped garlic to the pot. Cook for 1 minute until fragrant.

  4. Add
    • leftover roasted chicken

    Add the leftover roasted chicken. Stir and heat it through for 2 to 3 minutes.

  5. Season
    • salt

    Season the mixture with salt, black pepper, and cayenne pepper. Stir until evenly combined.

  6. Add
    • tomato paste
    • unsalted butter
    • Left-over chicken

    Add the tomato paste and unsalted butter. Stir until the butter melts and the tomato paste coats the chicken.

  7. Add
    • orzo
    • Olive oil

    Add all of the orzo to the pot. Stir for 1 minute to coat the orzo in the seasoned oil.

  8. Pour
    • white wine

    Pour in the white wine. Stir and cook for about 2 minutes to let most of the alcohol evaporate.

  9. Add
    • canned chopped tomatoes
    • chicken stock
    • salt

    Add the canned chopped tomatoes and chicken stock. Stir well and season with additional salt to taste.

  10. Simmer
    • orzo

    Cover the pot and simmer over low heat until the orzo is just tender, about 12 to 15 minutes. Stir once or twice so the orzo does not stick.

  11. Grate
    • halloumi
    • mint

    Grate the halloumi. Chop the mint if using fresh mint.

  12. Divide
    • halloumi
    • mint
    • Orzo

    Divide the hot orzo among 6 bowls. Top each serving with grated halloumi and mint.

Orzo with Left-Over Chicken by @cuisinovia

40 min

4 servings

🧅

1 large

Onion

🧄

3

Garlic cloves

🫒

60 ml

Olive oil

🍗

480 ml

Left-over chicken

🧂

3 g

Salt

⚫

1 g

Black pepper

🌶️

0.3 g

Cayenne

🍅

8 g

Tomato paste

🧈

14 g

Unsalted butter

🍝

500 g

Orzo

🍷

130 ml

White wine

🍅

400 g

Canned chopped tomatoes

🍲

750 ml

Chicken stock

🧀

60 g

Halloumi

🌿

8 g

Mint

Preparation Steps

  1. Step 1/12

    Chop the onion and garlic. Cut the leftover roasted chicken into bite-size pieces if needed.

    🧅onion
    🧄garlic
    🍗leftover roasted chicken
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Heat the olive oil in a large pot over medium heat. Cook the chopped onion until soft, about 5 minutes.

    🫒olive oil
    🧅onion
    🥄wooden spoon
    🥛measuring jug

  3. Step 3/12

    Add the chopped garlic to the pot. Cook for 1 minute until fragrant.

    🧄garlic
    🥄wooden spoon

  4. Step 4/12

    Add the leftover roasted chicken. Stir and heat it through for 2 to 3 minutes.

    🍗leftover roasted chicken
    🥄wooden spoon

  5. Step 5/12

    Season the mixture with salt, black pepper, and cayenne pepper. Stir until evenly combined.

    🧂salt
    ⚫black pepper
    🌶️cayenne pepper
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/12

    Add the tomato paste and unsalted butter. Stir until the butter melts and the tomato paste coats the chicken.

    🍅tomato paste
    🧈unsalted butter
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/12

    Add all of the orzo to the pot. Stir for 1 minute to coat the orzo in the seasoned oil.

    🍝orzo
    🥄wooden spoon

  8. Step 8/12

    Pour in the white wine. Stir and cook for about 2 minutes to let most of the alcohol evaporate.

    🍷white wine
    🥄wooden spoon
    🥛measuring jug

  9. Step 9/12

    Add the canned chopped tomatoes and chicken stock. Stir well and season with additional salt to taste.

    🍅canned chopped tomatoes
    🍲chicken stock
    🧂salt
    🥄wooden spoon
    🥛measuring jug

  10. Step 10/12

    Cover the pot and simmer over low heat until the orzo is just tender, about 12 to 15 minutes. Stir once or twice so the orzo does not stick.

    🍝orzo
    🥄wooden spoon

  11. Step 11/12

    Grate the halloumi. Chop the mint if using fresh mint.

    🧀halloumi
    🌿mint
    🧀box grater
    🔪chef's knife
    🪵cutting board

  12. Step 12/12

    Divide the hot orzo among 6 bowls. Top each serving with grated halloumi and mint.

    🧀halloumi
    🌿mint
    🧀box grater

Composition

Ingredients

Types

Vegetables, Oils, Seasonings, Condiments, Dairy, Grains, Pasta, Alcohol, Canned Goods, Stocks, Herbs

Ingredients

Onion, Garlic cloves, Olive oil, Left-over chicken, Salt, Black pepper, Cayenne, Tomato paste, Unsalted butter, Orzo, White wine, Canned chopped tomatoes, Chicken stock, Halloumi, Mint

Notes

Onion (large, chopped), Garlic cloves (chopped), Left-over chicken (in bite size pieces), Tomato paste (heaped), Halloumi (grated, to serve), Mint (fresh or dried, to serve)

Allergens

Milk, Gluten, Wheat, Sulfites

Dietetics

Dietary regimen

High Protein

Calories

760 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 89g, Fat: 25g, Fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 240mg, Iron: 4.2mg, Potassium: 610mg, Sodium: 920mg

Vitamins

Vitamin A: 150mcg, Vitamin C: 16mg, Folate: 220mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring jug, measuring spoons, box grater

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Family Meal, Leftover Meal

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Mediterranean, Greek

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Tender, Creamy, Juicy, Chewy

Flavors

Savory, Tomatoey, Garlicky, Herby, Tangy, Mildly Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard if left out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze without fresh mint if possible,Thaw overnight in the refrigerator before reheating)