Kotopoulo Giouvetsi
Yield
4 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3-4 | pound |
chicken
roasting type |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 ½ | cups |
orzo pasta
|
*
|
| 3 | medium |
onions
coarsely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | large |
sweet bell peppers
cored, seeded and finely chopped |
*
|
| 1 | cup |
italian plum (roma) tomatoes
chopped, peeled |
|
| ½ | teaspoon |
cumin
ground |
|
| ⅓ | cup |
brandy
|
*
|
| 4 | cups |
water
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
chicken
roasting type |
|
||
| 45 | ml |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 355 | ml |
orzo pasta
|
*
|
| 3 | medium |
onions
coarsely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | large |
sweet bell peppers
cored, seeded and finely chopped |
*
|
| 237 | ml |
italian plum (roma) tomatoes
chopped, peeled |
|
| 2.5 | ml |
cumin
ground |
|
| 79 | ml |
brandy
|
*
|
| 946 | ml |
water
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Preheat oven to 450F.
Wash chicken and rub outside and inside with 1 tablespoon olive oil.
Season skin with salt and pepper.
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 350℉ (180℃).
Bake for 1 to 1½ 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.
