Chicken Giouvetsi in Individual Clay Pots

Ingredients for 2 servings

• 4 pieces of chicken
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 ripe tomatoes, finely chopped, or 1 tablespoon tomato paste diluted in water
• 2 bay leaves
• 1 cinnamon stick
• Salt
• Pepper
• Sweet paprika
• 120 g orzo pasta
• 500 g water
• Olive oil

Note: You can adjust the ingredient quantities according to the number of servings you need.

Instructions

1. Cut the chicken into portions, wash it thoroughly, and let it drain in a colander.
2. In a pot, heat some olive oil and sauté the chicken until it is golden on all sides. Remove the chicken and set it aside in a bowl.
3. In the same pot, sauté the onion and garlic, then add the tomatoes and sauté everything together for about 3 minutes.
4. Return the chicken to the pot with the sauce, add half the water, cover the pot, and simmer for 30 minutes. Remove from heat afterward.
5. Place 2 pieces of chicken into each clay pot and divide the sauce evenly between the two pots.
6. Add 60 g of orzo to each pot, along with the pepper, paprika, and the remaining hot water.
7. Stir, cover the pots, and bake in a preheated oven at 200°C (390°F) for about 20 minutes. If more water is needed during baking, add accordingly.

Serve hot and enjoy!