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Kotopoulo Giouvetsi

Kotopoulo Giouvetsi recipe image
This classic Greek dish, Kotopoulo Giouvetsi, combines tender roasted chicken with al dente orzo pasta in a savory tomato-based sauce. Infused with aromatic cumin, garlic, and onions, it offers a comforting, hearty meal that is perfect for family dinners or gatherings. The chicken cooks slowly, becoming incredibly juicy while the orzo absorbs the flavorful juices. It is a wonderful way to enjoy a warm, satisfying meal with minimal cleanup, as everything cooks in a single baking dish. Serve hot with fresh herbs and grated Parmesan cheese for an authentic taste of Greece.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 159.2
Description
This classic Greek dish, Kotopoulo Giouvetsi, combines tender roasted chicken with al dente orzo pasta in a savory tomato-based sauce. Infused with aromatic cumin, garlic, and onions, it offers a comforting, hearty meal that is perfect for family dinners or gatherings. The chicken cooks slowly, becoming incredibly juicy while the orzo absorbs the flavorful juices. It is a wonderful way to enjoy a warm, satisfying meal with minimal cleanup, as everything cooks in a single baking dish. Serve hot with fresh herbs and grated Parmesan cheese for an authentic taste of Greece.
Ingredients
  • 1 whole roasting chicken (3-4 lbs)
  • 1 cup olive oil
  • 1 can (28 oz) peeled, chopped plum tomatoes
  • 1.5 cups orzo pasta
  • 4 cups water or chicken broth
  • 3 medium onions, coarsely chopped
  • 2 cloves garlic, minced
  • 1/3 cup brandy
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
Directions
  1. 1
    Preheat oven to 450&# 194;°F (230ðC).
  2. 2
    Pat the chicken dry and rub the outside and inside cavity with 1 tablespoon of olive oil.
  3. 3
    Season the chicken skin generously with salt and pepper.
  4. 4
    Place the chicken in a medium-to-large glass or clay baking dish.
  5. 5
    In a bowl, combine the remaining olive oil, chopped onions, minced garlic, cumin, brandy, and tomatoes.
  6. 6
    Add the orzo pasta and water (or broth) to the bowl and toss to combine with the tomato mixture.
  7. 7
    Pour the orzo mixture evenly around the chicken in the baking dish, ensuring the chicken is not buried but surrounded by the liquid and pasta.
  8. 8
    Place the uncovered dish in the hot oven and immediately reduce the heat to 350ðF (175ðC).
  9. 9
    Bake for 1 to 1.5 hours, basting the chicken with pan juices every 10 to 15 minutes.
  10. 10
    Check the orzo periodically; if it seems too dry, add a little more hot water as needed during baking.
  11. 11
    The dish is done when the chicken is tender and the orzo is cooked al dente.
  12. 12
    Remove from oven and let rest for 10 minutes before sprinkling with grated Parmesan cheese.
  13. 13
    Serve hot directly from the baking dish.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 159.2kcal
% Daily Value *
Total Fat 14.2g22%
Saturated Fat 2.4g12%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For richer flavor, substitute water with chicken broth.

If you prefer a thicker sauce, you can reduce the amount of water slightly, but monitor the orzo carefully to ensure it cooks properly.

Letting the dish rest before serving allows the orzo to absorb remaining juices and the chicken to reabsorb some moisture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

You can add other vegetables like carrots or celery for extra nutrition and flavor.

Ensure your baking dish is large enough to hold the chicken and all ingredients without spilling over.

Keywords: chicken, greek, giouvetsi, orzo, pasta, stew, tomato, roast, one-pot, dinner, comfort food, cumin, onion, garlic, brand, parmesan, easy, family meal, traditional, hearty, oven-baked
Read it online: https://www.chefs-mate.com/recipe/kotopoulo-giouvetsi-2/