1 chicken (3 pounds), cut in small pieces
¼ cup olive oil
Salt and pepper to taste
1 can (16 ounces) tomatoes (undrained)
1 medium onion, minced
1 garlic clove, crushed in a garlic press
2 tablespoons oregano
¼ teaspoon cinnamon
2 tablespoons whiskey
1 pound orzo (a pasta)
¼ cup vegetable oil
1 cup grated hard mizithra cheese
1. Rinse chicken and pat dry with paper towels.
2. Heat olive oil in a large skillet. Add chicken pieces. Season with salt and pepper. Brown on all sides.
3. Mash tomatoes and add to skillet. Add onion, garlic, oregano, cinnamon, and whiskey. Cover and simmer about 30 minutes, or until done. Remove chicken pieces and keep hot.
4. Cook orzo according to directions on the package, adding vegetable oil to the water. Drain thoroughly and put into a deep serving dish. Add the sauce and toss lightly until orzo is coated completely. Adjust seasoning. Add the chicken. Toss again to combine.
5. Serve with grated cheese.
6 TO 8 SERVINGS