Real kotopoulo giouvetsi

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Recipe by: loenkin

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Preparation Time:

10 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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