Kotopoulo Giouvetsi

Kotopoulo Giouvetsi is a beloved Greek comfort food that combines the tenderness of roasted chicken with the comforting texture of orzo pasta. This dish simmers slowly in a savory sauce made from onions, bell peppers, garlic, and plum tomatoes, infused with warm cumin and a splash of brandy. The orzo absorbs the flavorful juices, creating a hearty, cohesive meal that feels both rustic and elegant. It is perfect for family dinners or gatherings where you want to serve something substantial yet simple. The combination of crispy chicken skin and soft, sauce-soaked pasta makes this a satisfying centerpiece. Serve it hot with a sprinkle of Parmesan cheese and crusty bread to soak up every last drop of the delicious sauce.

Cooking Method: Baking

Cuisine: Greek

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 159.2

Dietary: Gluten-free

Description

Kotopoulo Giouvetsi is a beloved Greek comfort food that combines the tenderness of roasted chicken with the comforting texture of orzo pasta. This dish simmers slowly in a savory sauce made from onions, bell peppers, garlic, and plum tomatoes, infused with warm cumin and a splash of brandy. The orzo absorbs the flavorful juices, creating a hearty, cohesive meal that feels both rustic and elegant. It is perfect for family dinners or gatherings where you want to serve something substantial yet simple. The combination of crispy chicken skin and soft, sauce-soaked pasta makes this a satisfying centerpiece. Serve it hot with a sprinkle of Parmesan cheese and crusty bread to soak up every last drop of the delicious sauce.

Ingredients

1 md Roasting chicken (3-4 lbs)
3 tablespoon Olive oil
1 tsp Salt
1/2 tsp Freshly ground black pepper
1.5 c Orzo
3 md Onions; coarsely chopped
2 cloves Garlic; minced
2 lg Bell peppers; cored, seeded, and finely chopped
1 c Peeled, chopped plum tomatoes
0.5 ts Ground cumin
0.33 c Brandy
4 c Water
0.5 c Grated Parmesan cheese

Directions

1
Preheat oven to 450F (232C).
2
Pat the chicken dry and rub the outside and inside with 1 tablespoon of olive oil.
3
Season the chicken skin generously with salt and pepper.
4
Place the chicken in a medium-to-large baking pan, preferably glass or clay.
5
Spread the orzo evenly around the chicken in the pan.
6
Add the remaining 2 tablespoons of olive oil, onions, garlic, bell peppers, tomatoes, cumin, brandy, and water to the pan.
7
Toss the ingredients in the pan to combine, ensuring the orzo is moistened.
8
Place the pan, uncovered, in the hot oven and immediately reduce the heat to 350F (177C).
9
Bake for 1 to 1.5 hours, basting the chicken every 10 to 15 minutes with pan juices.
10
Check the orzo occasionally; add more water if it seems too dry before the chicken is done.
11
Remove from oven when the chicken is tender and the orzo is cooked.
12
Sprinkle with grated Parmesan cheese before serving.

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

Ensure your baking dish is large enough to hold the chicken and all ingredients without overflowing. If the orzo absorbs all the liquid before the chicken is cooked, add hot water in 1/4 cup increments.

For a deeper flavor, you can roast the chicken at 450F for the first 20 minutes to brown the skin, then reduce heat to 350F for the remainder of the cooking time.

If you prefer a thicker sauce, you can reduce the amount of water by 1/2 cup initially.

Keywords: greek, chicken, orzo, giouvetsi, kotopoulo, tomato sauce, bell peppers, one pot meal, comfort food, roast chicken, cumin, brandy, parmesan, greek cuisine, dinner recipe, family meal

Read it online: https://www.chefs-mate.com/recipe/kotopoulo-giouvetsi-3/