Kotopoulo giouvetsi
Yield: 4 Servings K
Ingredients:
- 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
Instructions:
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
