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Simple Way to Make Favorite Chicken Giouvetsi

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Chicken Giouvetsi

Before you jump to Chicken Giouvetsi recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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We hope you got benefit from reading it, now let's go back to chicken giouvetsi recipe. You can have chicken giouvetsi using 16 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Chicken Giouvetsi:

  1. Provide of chicken (one whole or breast filets cut in pieces and thighs).
  2. Take 500 grams of orzo pasta (greek).
  3. Prepare 1 of red onion chopped.
  4. You need 200 grams of tomatoes canned chopped.
  5. Use 200 grams of tomato sauce passata fresh or.
  6. You need 1 of chicken stock cube.
  7. Provide 1 of cinnamon stick.
  8. Provide of salt (I use sea , fleur de sel).
  9. Get of pepper freshly ground.
  10. Use 1 pinch of sugar.
  11. Take of oregano (for the chicken).
  12. Prepare 4 tablespoons of olive oil.
  13. Take of red wine.
  14. Get of water as needed.
  15. You need of pecorino romano cheese for the serving.
  16. You need of parsley fresh for the serving.

Steps to make Chicken Giouvetsi:

  1. Tip: Before putting the chicken in the oven to cook together with the tomato sauce and the pasta, I have it sautéed in the pan together with a chopped red onion and burn it off with red wine..
  2. Put the sauteed chicken and the pasta together with the rest of the ingredients to cook slowly at 160 degrees C for 45 minutes. Add water if needed..
  3. Take out of the oven, leave to cool down for 5 minutes, grate some pecorino cheese and add fresh chopped parsley and serve!.

There are many takes on Giouvetsi…lamb, shrimp, beef, goat and today, it's chicken. All these dishes are traditionally baked in an earthenware vessel called a "gastra". The north Africans have Tajines, us Greeks have the Gastra. Our family had one years ago but it unfortunately broke in a disputed accident (I say clumsyness). This is an elaborate recipe for aromatic chicken and orzo casserole (Giouvetsi).

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