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Kotopoulo giouvetsi
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| Artist: |
_ |
| Categories: |
Eastern European, Entrees, Greek, Pastas & Noodles, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| med | Roasting chicken (3-4 lbs) | | 3
| tbsp | Olive oil | | | Salt | | | Freshly ground black pepper | | 1 1/2
| cup | Orzo | | 3
| med | Onions, coarsely chopped | | 2
| | Garlic cloves, minced | | 2
| large | Bell peppers, cored, seeded | | | - and finely chopped | | 1
| cup | Peeled, chopped plum tomatoes | | 1/2
| tsp | Ground cumin | | 1/3
| cup | Brandy | | 4
| cup | Water | | | Grated Parmesan cheese |
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Procedures:
| 1 | Preheat oven to 450°F. | | 2 | Wash chicken and rub outside and inside with 1 tablespoon olive oil. | | 3 | Season skin with salt and pepper. | | 4 | Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken. | | 5 | Add remaining oil and other ingredients except cheese and toss in pan to combine. | | 6 | Place pan, uncovered, in hot oven and reduce heat to 350°F. | | 7 | Bake for 1 to 1-?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. | | 8 | Sprinkle with grated cheese before serving. |
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