Kotopoulo Youvetsi Baked Chicken With Orzo Food

KOTOPOULO GIOUVETSI ( CHICKEN CASSEROLE WITH ORZO)

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.

KOTOPOULO YOUVETSI (BAKED CHICKEN WITH ORZO)

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..

BAKED CHICKEN AND GARLIC ORZO

Steps:

• Preheat oven to 350.
• Spray large nonstick skillet with cooking spray.
• Heat over high heat until hot.
• Add chicken breast halves.
• Brown meat side down, 1 to 2 minutes or until lightly browned; set aside.
• Reduce heat to medium-high; add wine.
• Stir with a flat spatula, scraping brown bits from bottom of pan.
• Cook 30 seconds or until slightly reduced; set aside.
• Spray 9-inch square baking pan with nonstick cooking spray.
• Add pasta, onions, garlic, parsley, oregano, chicken broth, water and wine mixture; stir.
• Place chicken breasts on top.
• Sprinkle lightly with paprika and lemon pepper.
• Bake, uncovered, 1 hour and 10 minutes.
• Remove chicken.
• Add salt and olive oil to baking pan; mix well.
• Place chicken on top.
• Serve.

KOTOPOULO GIOUVETSI (CHICKEN AND PASTA)

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.