*  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 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
  
 
 
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