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Kotopoulo Giouvetsi

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 medium roasting chicken -- (3-4 lbs)

  3. 3 tablespoons olive oil

  4. salt

  5. freshly ground black pepper

  6. 1 1/2 cups orzo

  7. 3 medium onions -- coarsely chopped

  8. 2 garlic cloves -- minced

  9. 2 large bell peppers -- cored, seeded,

  10. - and finely chopped 1 cup peeled -- chopped plum

  11. -- tomatoes

  12. 1/2 teaspoon ground cumin

  13. 1/3 cup brandy

  14. 4 cups water

  15. grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450F.

  2. Wash chicken and rub outside and inside with 1 tablespoon olive oil. Season skin with salt and pepper.

  3. Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken. Add remaining oil and other ingredients except cheese and toss in pan to combine. Place pan, uncovered, in hot oven and reduce heat to 350F. Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry. Sprinkle with grated cheese before serving.

  4. Source: The Food and Wine of Greece - by Diane Kochilas

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