Chicken Giouvetsi with Cubanelle Peppers

Giouvetsi (Youvetsi) is a traditional (almost ancient!) Greek meat dish that can be made with either lamb, chicken or beef. It is traditionally cooked in a cermaic pot, and can be cooked with orzo or hilopites. There are so many variations on this dish and this summer I will cook them all! 

My neighbor Aphrodite makes one variation and it is so comforting to eat. I always get excited when I walk into her kitchen and see this cooking. It is so simple, but the taste is complex! So here is the first one, chicken with orzo and cubanelle pepper! This can definitely be your new comfort food. It is perfect when you have no idea what to cook or for moms on the go. You can throw this together and put it in the oven and not worry about something going wrong. 

 

Ingredients:

1 large yellow onion, diced 

1 large cubanelle pepper, diced 

1 cup of tomato purée 

1 1/2 cups of orzo 

6 chicken thighs, skinned 

6 chicken legs, skinned 

6 cups of chicken stock

1 tsp black pepper 

1 tsp salt (or salt to taste)

Directions: 

1. Dice your onion and pepper into small peices. Measure out all of your ingredients and set aside. Take the skin off your chicken, wash, pat dry with a paper towel and set aside. 

When you are in the supermarket buying ingredients, note that cubanelle peppers are also known as Italian sweet peppers or banana peppers. 

2. In large saucepan, combine your tomato purée and chicken stock. Cook on medium heat. 

3. In skillet, over medium heat, add your onions and peppers and cook for about 5-7 minutes. Add in the uncooked orzo and salt/pepper and stir well. Cook for another 3 minutes. This step is important to toast the orzo kernals and give them a jump start on cooking (just as you do with risotto). 

3. Add two ladels of the tomato/chicken mixture to the skillet of orzo, peppers and onions, cook until it boils. 

4. Transfer the skillet mixture to a large/deep cermaic tray. Add your chicken, and then pour the remaining tomato purée /chicken stock into the tray. 

5. Cook uncovered at 350 for 45 minutes. The chicken should be golden brown and the orzo cooked through and very soft. Enjoy!