GRK: Spicy Chicken and Orzo Casserole
Source of Recipe
The Food and Wine of Greece, by Diane Kochilas
* Exported from MasterCook *
Spicy Chicken and Orzo Casserole
Recipe By : Diane Kochilas
Serving Size : 4 Preparation Time :0:00
Categories : Chicken, Greek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium roasting chicken (3 to
-- 4 pounds)
3 tablespoons olive oil
salt -- to taste
freshly ground pepper -- to taste
1 1/2 cups orzo
3 medium onions -- coarsely chopped
2 garlic cloves -- minced
2 large bell peppers -- cored, seeded,
-- and finely chopped
1 cup plum tomatoes -- peeled and chopped
1/2 teaspoon ground cumin
1/3 cup brandy
4 cups water
grated Parmesan cheese
Preheat oven to 450 degrees 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 degrees 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.
Judi's notes: The author suggests serving a green salad or perhaps a spinach pie with this. Also she suggests a loaf of earthy olive bread and a wine such as Goumenissa red to match the strong flavors in the chicken dish.
Cuisine:
"Greek"
Source:
"The Food and Wine of Greece"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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