two chicken breasts chopped into slices
1 finely diced onion
1 tbs tomato paste
1/2 cup passata (or 1/4 cup passata and 1/4 cup water)
1 tsp paprika
1/2 tsp all spice berries
1/2 tsp pepper
1/2 tsp cinnamon
2 garlic cloves
1 cup of orzo
3 tbs olive oil
salt to taste
In a large pot, heat 2 tbs of olive oil. Add the chicken and brown the same on either side. Remove chicken, add 1 tbs olive oil, add the onions and garlic. Cook until soft. Add the tomato paste and stir together for a minute. Add the chicken back into the pot, and stir together. Add the passata (it should just about cover the chicken but not quite), paprika, all spice berries, pepper, cinnamon and salt to taste. Cook on low-medium heat for about 15-20 minutes ensuring the chicken is well cooked. Remove the tomato sauce from the pot. Pour water into the pot and add the 1 cup of orzo. Cook the orzo until ready, drain the liquid, and pour the sauce back into the pot. Serve with grated “anari” cheese on top or kefalotyri.
