How To make Kotopoulo Giouvetsi
Karen Mintzias 1 md Roasting chicken (3-4 lbs)
3 tb Olive oil
Salt Freshly ground black pepper 1 1/2 c Orzo
3 md Onions; coarsely chopped
2 Garlic cloves; minced
2 lg Bell peppers; cored, seeded,
- and finely chopped 1 c Peeled,chopped plum tomatoes
1/2 ts Ground cumin
1/3 c Brandy
4 c Water
Grated Parmesan cheese 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. Source: The Food and Wine of Greece - by Diane Kochilas ISBN: 0-312-05088-7 Typed for you by Karen Mintzias
How To make Kotopoulo Giouvetsi's Videos
Beef and Orzo pasta Casserole | Greek Giouvetsi Recipe
This is my version of a traditional Greek dish called ‘Giouvetsi’ or 'Youvetsi' with main ingredients beef and orzo pasta. Orzo pasta originates from Italy, but it’s very popular in middle eastern cuisine and Greece where it’s known as ‘kritharaki’. My version of the Greek casserole, on top of the key ingredients which are beef, orzo pasta and tomatoes, has a few more vegetables and spices. We usually have this on a Sunday, something equivalent to an English Sunday roast, and the whole family really loves it! I often make it when we have friends or family visiting, and it’s always a big hit.
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Recipe here:
Ingredients
- 1.8lb / 800gr beef cut into cubes
- 1 1/2 cup / 250gr orzo pasta
- 1 onion chopped
- 1 leek sliced
- 1 carrot sliced
- 2 mushrooms
- 2 garlic cloves chopped
- 1 can chopped tomatoes (14oz / 400gr)
- 2 bay leaves
- 4-5 all spice kernels
- salt & pepper
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Μοσχάρι Γιουβέτσι Με Έξτρα Λαχανικά
Σε αυτή τη συνταγή για γιουβέτσι μοσχάρι θα βρείτε περισσότερα λαχανικά από ότι στη παραδοσιακή. Είναι μια τόσο υγιεινή και νόστιμη έκδοση που θα λατρέψετε! Όλοι ενθουσιάζονται όταν τους το σερβίρω για πρώτη φορά. Το γεγονός ότι έχει αρκετά λαχανικά μέσα μαζί με το κρέας και το κριθαράκι, το κάνει μια εξαιρετική επιλογή για μικρά παιδιά αλλά και για μεγάλους.
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Δείτε τη συνταγή εδώ:
Υλικά που θα χρειαστείτε
- 800γραμ. μοσχάρι κομμένο σε κύβους
- 250γραμ. κριθαράκι
- 1 κρεμμύδι ψιλοκομμένο
- 1 πράσο
- 1 καρότο κομμένο σε φέτες
- 2-3 μανιτάρια
- 2 σκελίδες σκόρδο ψιλοκομμένο
- 400γραμ. ντομάτα κονκασέ
- 2 φύλλα δάφνης
- 4-5 μπαχάρια
- αλάτι & πιπέρι
Greek Giouvetsi #shorts
A little preview of Katerina's Greek Giouvetsi, a very traditional and popular Greek dish.
Watch the full video recipe here:
#shorts
Kotopoulo me Hylopites
Kotopoulo me hilopites (also written as hylopites), is a Greek dish with baked chicken in tomato sauce and then hilopites, (Greek noodles), are cooked in the sauce.
You will find the recipe here:
Κοτοπουλο με κριθαράκι στο φούρνο!!
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You have to try this dish! Its the easiest Greek dish EVER and its DELICIOUS!
Every Greek household make this dish - its just YUMMY!