Kotopoulo giouvetsi

4 servings

Ingredients

Quantity Ingredient
Karen Mintzias
1 medium Roasting chicken (3-4 lbs)
3 tablespoons Olive oil
Salt
Freshly ground black pepper
1½ cup Orzo
3 mediums Onions; coarsely chopped
2 Garlic cloves; minced
2 larges Bell peppers; cored, seeded, and finely chopped
1 cup Peeled,chopped plum tomatoes
½ teaspoon Ground cumin
⅓ cup Brandy
4 cups Water
Grated Parmesan cheese

Directions

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 1-½ 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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