Kotopoulo giouvetsi
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Kotopoulo giouvetsi
  Greek    Poultry    Pasta  
Last updated 6/12/2012 12:46:26 AM. Recipe ID 6709. Report a problem with this recipe.
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      Title: Kotopoulo giouvetsi
 Categories: Greek, Poultry, Pasta
      Yield: 4 Servings
           Karen Mintzias
      1 md Roasting chicken (3-4 lbs)
      3 tb Olive oil
           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 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.

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Recipe ID 6709 (Apr 03, 2005)

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