Best 3 Kotopoulo Giouvetsi Chicken And Pasta Recipes
Immerse yourself in the tantalizing realm of Greek cuisine with the delectable dish of Kotopoulo Giouvetsi, a harmonious fusion of succulent chicken, aromatic orzo pasta, and a vibrant array of Mediterranean flavors. This classic recipe captures the essence of Greek home cooking, weaving together layers of savory and comforting flavors. Discover the secrets behind this beloved dish as we guide you through a culinary journey that promises to transport your taste buds to the sun-kissed shores of Greece. Along the way, uncover variations and adaptations of this versatile recipe, including a hearty vegetarian rendition that caters to diverse dietary preferences. Prepare to indulge in a symphony of flavors as we delve into the art of creating Kotopoulo Giouvetsi, a culinary masterpiece that embodies the warmth and hospitality of Greek culture.
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KOTOPOULO YOUVETSI (BAKED CHICKEN WITH ORZO)
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
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)
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
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)
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
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.
Tips for Making Kotopoulo Giouvetsi:
- Use high-quality ingredients for the best flavor. Fresh, free-range chicken, ripe tomatoes, and flavorful herbs will make a big difference.
- Brown the chicken pieces well before adding them to the pot. This will help to develop their flavor and prevent them from drying out.
- Don't be afraid to adjust the amount of water or broth in the recipe depending on your desired consistency. If you like a thicker sauce, use less liquid. If you prefer a soupier dish, use more.
- Serve Kotopoulo Giouvetsi immediately, garnished with fresh parsley or basil. It can also be served at room temperature or cold, making it a great dish for picnics or potlucks.
Conclusion:
Kotopoulo Giouvetsi is a delicious and hearty Greek dish that is perfect for a weeknight meal or a special occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it with chicken or lamb, or with orzo or rice, there is a Kotopoulo Giouvetsi recipe out there for everyone. So next time you're looking for a comforting and flavorful meal, give this classic Greek dish a try.
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