This recipe is one that my mom loved when she was growing up. She says that Grandma used to make it all the time. My mom searched for months and months to try and find a recipe that was even close to what Grandma Famas used to make. For a while she accepted that she would probably never eat her grandma’s fabulous meal again, then one day she decided to try again and she found a recipe that was very close, but still not quite right. At this point, mom decided she to change the recipe until it tasted just like her grandma’s and it worked!
It has become a favorite comfort food for me. When I am having a bad day, there is nothing like curling up on the couch and eating my great grandma’s Greek Orzo and Chicken. Although my Great Grandma Famas was danish, we call this Greek because she was married to not one, but two full blood Greek men in her lifetime. (At different times of course.) Something drew her to the Greek, and I guess I got that gene, because I love Greece (the men aren’t bad either).
Maybe someday, this will become one of your family favorites too.
It has become a favorite comfort food for me. When I am having a bad day, there is nothing like curling up on the couch and eating my great grandma’s Greek Orzo and Chicken. Although my Great Grandma Famas was danish, we call this Greek because she was married to not one, but two full blood Greek men in her lifetime. (At different times of course.) Something drew her to the Greek, and I guess I got that gene, because I love Greece (the men aren’t bad either).
Maybe someday, this will become one of your family favorites too.
Greek Orzo and Chicken
Olive Oil
2 Boneless, Skinless Chicken Breasts, Cubed
12 oz. orzo pasta
29 oz. can tomato sauce
14.5 oz. can chicken broth
3 cloves minced garlic
2 Tablespoons dried basil
Cook Chicken Breasts and set aside. In a 12” cast iron skillet, place olive oil and minced garlic and cook on medium-high heat until garlic becomes aromatic. Then add the orzo and brown for 3 minutes, stirring every minute. Turn heat down to medium. Add all the tomato sauce, basil, and 1 cup of the chicken broth. Cook until the orzo has absorbed all the chicken broth, then add another cup of broth. Continue this process until all the broth is absorbed and the orzo is tender. Serve hot.
Olive Oil
2 Boneless, Skinless Chicken Breasts, Cubed
12 oz. orzo pasta
29 oz. can tomato sauce
14.5 oz. can chicken broth
3 cloves minced garlic
2 Tablespoons dried basil
Cook Chicken Breasts and set aside. In a 12” cast iron skillet, place olive oil and minced garlic and cook on medium-high heat until garlic becomes aromatic. Then add the orzo and brown for 3 minutes, stirring every minute. Turn heat down to medium. Add all the tomato sauce, basil, and 1 cup of the chicken broth. Cook until the orzo has absorbed all the chicken broth, then add another cup of broth. Continue this process until all the broth is absorbed and the orzo is tender. Serve hot.
RSS Feed