Kotopoulo Giouvetsi

Recipe Ingredients

1		Roasting chicken - (3-4 lbs) (medium)
3 tablespoons	45ml	Olive oil
		Salt
		Freshly ground black pepper
1 1/2 cups	355ml	Orzo
3 cups	187g / 6.6oz	Onions - coarsely chopped (medium)
2		Garlic cloves - minced
2		Bell peppers - cored, seeded, (large)
		- and finely chopped
1 cup	62g / 2.2oz	Peeled - chopped plum tomatoes
1/2 teaspoon	2.5ml	Ground cumin
1/3 cup	78ml	Brandy
4 cups	948ml	Water
		Grated parmesan cheese

Recipe Instructions

Preheat oven to 450F.

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 350F. 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

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