Best 4 Kotopoulo Youvetsi Recipes

**Kotopoulo Youvetsi: A Flavorful Greek Dish Explored**

Kotopoulo Youvetsi, a celebrated Greek dish, tantalizes taste buds with its aromatic symphony of flavors. This traditional casserole combines succulent chicken, plump tomatoes, vibrant bell peppers, tender orzo pasta, and a medley of herbs and spices, all harmoniously nestled in a rich tomato-based sauce. Embark on a culinary journey as we unveil the secrets behind this beloved Greek classic, uncovering variations like the hearty lamb version, the vegetarian delight featuring artichokes and sun-dried tomatoes, and the seafood extravaganza brimming with shrimp, mussels, and calamari.

**Recipes Explored:**

1. **Classic Kotopoulo Youvetsi:** Immerse yourself in the authentic flavors of this timeless recipe. Tender chicken pieces, sautéed with onions and garlic, form the base of this flavorful dish. Diced tomatoes, sweet bell peppers, and a vibrant blend of herbs and spices create a luscious sauce that infuses the orzo pasta with its rich essence.

2. **Lamb Youvetsi:** Experience a hearty twist on the classic dish with lamb as the star ingredient. Succulent lamb pieces are browned to perfection and braised in a robust tomato sauce, infusing it with an irresistible depth of flavor. tender orzo pasta absorbs the delectable sauce, creating a harmonious and satisfying meal.

3. **Vegetarian Youvetsi:** Dive into a vibrant vegetarian rendition of this beloved casserole. Artichokes, sun-dried tomatoes, and an assortment of vegetables take center stage, creating a symphony of textures and flavors. The rich tomato sauce, infused with aromatic herbs, provides a flavorful backdrop for the medley of vegetables and orzo pasta.

4. **Seafood Youvetsi:** Indulge in a seafood lover's paradise with this delectable variation. Plump shrimp, tender mussels, and succulent calamari are the stars of this flavorful dish. Simmered in a savory tomato sauce infused with aromatic herbs and spices, the seafood releases its briny essence, creating a tantalizing symphony of flavors. Orzo pasta completes this seafood extravaganza, absorbing the rich sauce and adding a satisfying textural element.

Let's cook with our recipes!

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.

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 YOUVETSI

KOTOPOULO YOUVETSI image

Categories Chicken Bake Cocktail Party Quick & Easy

Yield 6-8 plates

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
1 4-6 medium chicken breasts
1 large onion, halved and thinly sliced
1/3 cup chopped oil-packed sun-dried tomatoes
1/2 tsp cinnamon
1 teaspoon dried oregano
1 teaspoon pepper
2 cups canned diced tomatoes
Salt
2 cups chicken broth
1 pound orzo
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup coarsely grated Parmigiano-Reggiano cheese

Steps:

Preheat the oven to 400°F. In a baking dish, heat the oil over medium-high heat and saute the chicken in batches until golden brown on all sides. Set aside. Add the onion to the dish and saute until soft, about 3 minutes. Add the sun-dried tomatoes, cinnamon, oregano, pepper or pepper flakes and tomatoes. Sprinkle the chicken with salt and return to the dish. Add about 1/2 cup stock, or enough to come about two-thirds of the way up the chicken or turkey. Bring to a boil, cover and transfer to the oven. Bake for about 1-1/2 hours, or until the meat is very tender. Transfer the chicken to a platter and cover with aluminum foil to keep warm. Bring the remaining 1-1/2 cups stock to a simmer. Add the broth to the cooking liquid, stir in the rice and bake, uncovered, for about 15 minutes, or until most of the liquid has been absorbed, adding more broth if the rice begins to dry out. Place the chicken on top of the rice and bake for another 10 minutes, until the rice is tender. Serve immediately, sprinkled with the parsley and cheese.

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

Tips:

Sear the Chicken: Searing the chicken pieces before braising them adds a delicious golden-brown color and enhances their overall flavor.
Use High-Quality Olive Oil: Opt for extra virgin olive oil for its rich flavor and health benefits.
Sauté the Vegetables: Sautéing the onions, carrots, and celery in olive oil brings out their natural sweetness and adds depth to the stew.
Use Fresh Herbs: Fresh herbs like oregano, thyme, and bay leaves elevate the stew's flavor profile and add a touch of authenticity.
Simmer Gently: Simmer the stew over low heat for at least 30 minutes to allow the flavors to meld and develop.
Adjust Seasoning: Taste the stew and adjust the seasoning with salt, pepper, and lemon juice as needed.

Conclusion:

Kotopoulo Youvetsi is a comforting and flavorful Greek stew made with tender chicken, orzo pasta, and a rich tomato-based sauce. By following these tips, you can easily prepare this delightful dish at home and enjoy a taste of traditional Greek cuisine. Serve it warm with a side of crusty bread or rice for a satisfying and wholesome meal.