chicken kritharaki casserole
Prep: 5min | Cooking: 40min
2 onions, finely chopped (use food processor)
2 garlic cloves, crushed
2 laurel leaves
1/2 tsp ground pimento
1/2 cup olive oil, + some extra for frying onions
750g chicken thighs (no bones) or turkey breast, cut to large chunks, ca. 3cm
1/2 cup white wine
1 can chopped tomato
500g kritharaki or orzo
1 tbsp rosemary
1/2 tsp oregano
700ml vegetable stock
1 tsp sugar
2 tbsp fresh parsley
Fry onion in a little oil in a casserole with the laurel, pimento, and a little salt. Add the garlic. Once the onion starts to stick to the bottom of the pan, add the 1/2 cup oil and coat the onion with it before adding the chicken. Season with salt and pepper, turn up the heat, and fry until the chicken starts to brown, ca. 10 min.
Extinguish with the wine.
Allow alcohol to evaporate, then add chopped tomatoes and sugar.
Once the liquids start to simmer, add the kritharaki, the rosemary, oregano, a little salt and pepper.
Mix well and pour in 1/2 the vegetable stock, 350ml. Reduce heat and simmer 15 min.
Continue to mix, and add stock as needed for another 5-10 min, until the kritharaki is no longer crunchy. Remove laurel leaves, add parsley, season to taste with salt and pepper.