Kotopoulo giouvetsi

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Recipe by: kaotar

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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