*  Exported from  MasterCook  *

                           KOTOPOULO GIOUVETSI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Greek                            Poultry
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Karen Mintzias
   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
                        Grated Parmesan cheese

  Preheat oven to 450°F.
  
  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 350°F.  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
 


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