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
"Recipe Source: The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean, by Aglaia Kremezi and Jim Botsacos"- TisBarbara
12 people want to try | 24 have favorited
|1/3 cupolive oil|
|4 1/2 poundchicken; cut into 6 pieces, or 6 turkey drumsticks|
|1 largeonion; halved and thinly sliced|
|1/3 cupoil-packed sun-dried tomatoes; chopped|
|1 teaspoonoregano; crumbled|
|1 teaspoonAleppo pepper; or a pinch of crushed red pepper|
|2 cupscanned diced tomatoes; with their juice|
|Salt; to taste|
|2 cupschicken stock; plus more if needed|
|1 poundorzo or elbow macaroni; cooked in boiling salted water for 2 mins & drained|
|2 tablespoonsFresh parsley; chopped|
|1/2 cuphard myzithra, kefalotyri, pecorino Romano, or Par; coarsely grated (I use Parmesan or Romano)|
Kotopoulo Youvetsi (baked Chicken with Orzo) Preparation
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..
Recipe Source: The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean, by Aglaia Kremezi and Jim Botsacos
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Kotopoulo Youvetsi (baked Chicken with Orzo) Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven