Recipe - Kotopoulo Giouvetsi

Karen Mintzias
1 md Roasting chicken (34 lbs)
3 tablespoon Olive oil
Salt
Freshly ground black pepper
1 One half cup Orzo
3 md Onions; coarsely chopped
2 Garlic cloves; minced
2 lg Bell peppers; cored, seeded,
and finely chopped
1 cup Peeled,chopped plum tomatoes
One half teaspoon Ground cumin
1/3 cup Brandy
4 cup 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 mediumtolarge 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 1One half 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: 0312050887

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini