Kotopoulo Giouvetsi

* Exported from MasterCook *

KOTOPOULO GIOUVETSI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Poultry
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
1 md Roasting chicken (3-4 lbs)
3 tb Olive oil
Salt
Freshly ground black pepper
1 1/2 c Orzo
3 md Onions -- coarsely chopped
2 Garlic cloves -- minced
2 lg Bell peppers -- cored, seeded,
- and finely chopped
1 c Peeled,chopped plum tomatoes
1/2 ts Ground cumin
1/3 c Brandy
4 c Water
Grated Parmesan cheese

Preheat oven to 450øF.

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 350øF. 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.

Source: The Food and Wine of Greece - by Diane Kochilas ISBN: 0-312-05088-7

Typed for you by Karen Mintzias



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