Best Kotopoulo Giouvetsi Chicken And Pasta Recipes

KOTOPOULO YOUVETSI (BAKED CHICKEN WITH ORZO)

Kotopoulo Youvetsi (baked Chicken with Orzo) image

This is our annual Christmas dinner. It's not a quick recipe, but it's an easy one. My Greek husband (and I) love it. I found it in The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean, by Aglaia Kremezi and Jim Botsacos

Provided by TisBarbara

Categories Main Dish

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
4 1/2 pound chicken cut into 6 pieces, or 6 turkey drumsticks
1 large onion halved and thinly sliced
1/3 cup oil-packed sun-dried tomatoes chopped
1 stick Cinnamon
1 teaspoon oregano crumbled
1 teaspoon Aleppo pepper or a pinch of crushed red pepper
2 cups canned diced tomatoes with their juice
Salt to taste
2 cups chicken stock plus more if needed
1 pound orzo or elbow macaroni cooked in boiling salted water for 2 mins & drained
2 tablespoons Fresh parsley chopped
1/2 cup hard myzithra, kefalotyri, pecorino Romano, or Par coarsely grated (I use Parmesan or Romano)

Steps:

Preheat oven to 400?. In a large flameproof casserole or dutch oven that will hold the chicken or the drumsticks, heat the oil, and brown the chicken pieces or drumsticks on all sides (note: browning in batches speeds up the process). Remove them from the pan. Add the onion and cook it for 3 minutes or until it is soft. Add the sun-dried tomatoes, cinnamon, oregano, pepper, and tomatoes. Sprinkle the chicken or turkey with salt and return it to the pan. Add 1/2 cup stock, or enough to come about two-thirds of the way up the chicken or turkey. Bring to a boil, cover the pan, and transfer it to the oven. Cook the chicken or drumsticks for 1 1/2 hours, or until the meat is very tender. Transfer it to a platter, cover with foil, and keep warm. Bring the remaining 1 1/2 cups stock to a boil. Pour the stock into the casserole with the cooking liquid. Stir in the orzo or macaroni and transfer to the oven. Bake the pasta, uncovered, for 15 minutes or until most of the liquid has been absorbed, adding stock if the pasta begins to dry out. Place the chicken or drumsticks on the pasta and continue cooking for 10 minutes or until the pasta is tender. Sprinkle with parsley and cheese. Serve at once..

Nutrition Facts : Calories 1060 calories, Fat 58.2466348611111 g, Carbohydrate 53.9396918055556 g, Cholesterol 311.306666666667 mg, Fiber 1.87319029395779 g, Protein 76.2240601388889 g, SaturatedFat 15.799666076 g, ServingSize 1 1 Serving (686g), Sodium 508.989049555556 mg, Sugar 52.0665015115978 g, TransFat 5.21558475099999 g

KOTOPOULO GIOUVETSI ( CHICKEN CASSEROLE WITH ORZO)

Kotopoulo Giouvetsi ( Chicken Casserole with Orzo) image

Make and share this Kotopoulo Giouvetsi ( Chicken Casserole with Orzo) recipe from Food.com.

Provided by Poppy

Categories Whole Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium roasting chicken (3-4 lbs)
3 tablespoons olive oil
salt
fresh ground black pepper
1 1/2 cups orzo pasta
3 medium onions, coarsely chopped
2 cloves garlic, minced
2 large bell peppers, cored seeded,and finely chopped
1 cup peeled chopped plum tomato
1/2 teaspoon ground cumin
4 cups water
grated parmesan cheese

Steps:

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.

Nutrition Facts : Calories 542.2, Fat 23.1, SaturatedFat 5, Cholesterol 53.5, Sodium 69.6, Carbohydrate 60.9, Fiber 5.4, Sugar 8.3, Protein 22.9

KOTOPOULO GIOUVETSI (CHICKEN AND PASTA)

Kotopoulo Giouvetsi (Chicken and Pasta) image

Make and share this Kotopoulo Giouvetsi (Chicken and Pasta) recipe from Food.com.

Provided by lazyme

Categories Whole Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 roasting chicken (3-4 lbs)
3 tablespoons olive oil
salt
fresh ground black pepper
1 1/2 cups orzo pasta
3 medium onions, coarsely chopped
2 garlic cloves, minced
2 large bell peppers, cored, seeded, and finely chopped
1 cup peeled chopped plum tomato
1/2 teaspoon ground cumin
1/3 cup brandy
4 cups water
grated parmesan cheese

Steps:

Preheat oven to 450°F.
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 350°F
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.