2 tbsp olive oil
1 lb chicken pieces, with bone, skinless
1 large white onion, chopped
1 cubanelle pepper, chopped
1 large garlic clove, minced
1 bay leaf
1 cinnamon stick
1.5 cups dry orzo pasta
3.5 cups good chicken stock
1/2 cup tomato puree
1 tsp salt
Freshly ground pepper
3/4 cup grated Parmesan cheese (or pecorino. If you can find it, you can use kefalotyri, myzithra for authenticity)
Chopped parsley / cilantro for garnish
1. Preheat oven to 375 F. Heat the oil in a large pot on medium high.
2. Brown the chicken pieces on all sides and set them aside.
3. In the same pan, turn the heat down to medium, then add the bay leaf, cinnamon stick, chopped onions and peppers. Saute for 5 mins. Add the minced garlic and saute for another minute.
4. Add the orzo pasta. Keep stirring it around and let it toast for 1-2 minutes.
5. Pour in the chicken stock and tomato puree. Season with salt and pepper. Stir it all together.
6. Bring this mixture to a boil, then turn off the heat and transfer the whole thing to a baking dish, with high sides. Bake it in the oven for 30-40 mins.
7. Take it out of the oven, then immediately sprinkle it with the grated cheese and chopped parsley. If you can resist this, then it keeps well in the fridge for quite a few days. Or if you're like DH and I, you'll devour the entire thing in two sittings, max!