Wash the chicken thoroughly, season with salt and pepper adding a little oregano. Place it in a baking tray with olive oil and bake for 45 minutes to 1 hour until it is well cooked.

When it is ready, place it on a platter and cut it into portions.

Add the tomato purée to the baking tray, 1 cup water, the stock cube, a little extra salt, pepper, a little oregano and a little cinnamon. Place in the oven for 5 minutes so that the stock cube dissolves. 

Then add the orxo, distributing it evenly. Mix and add water when you see that it has absorbed it. Taste and when it is almost done, add the chicken portions and leave in the oven for a couple of minutes more.

When it is ready, remove from the oven because the heat will overcook the orzo.