Chicken Giouvetsi

Original post appeared on my blog on July 2008. Although I’ve made this dish several times since then, I was overdue to update the post (and photos).

Since then, sheet pan and one pot meals have become very popular – us Greeks have been doing this for ages!

Greek cooking is filled with dishes that are cooked all in one shot, baked in the oven and ready to serve piping hot.

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 main ingredient in a giouvetsi is kritharaki: the name refers to its look-a-like barley. It’s a pasta and you can use orzo but Greek kritharaki is best.

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).

Next month when I visit Greece, I’ll be spending some time on the Greek island of Sifnos. The island is famous for it’s pottery (and birthplace of Nikos Tselementes) and I have every intention of bringing back a nice Gastra back with me.

In the meantime, a casserole or baking dish works just fine. Here, I used chicken pieces (quarters) that were first boiled down (or use a pressure cooker/insta-pot) to extract a chicken stock and then used to flavour this simple yet tasty Greek dish.

Chicken Giouvetsi
(for 4)

1 1/2 cups diced onion
1 Cubanelle pepper, diced
1 cup grated fresh tomato puree
1 1/2 cups of Kritharaki (orzo)
4 cups of chicken stock

2 bay leaves
1 whole chicken, separated into pieces
salt and pepper to taste
Grated Kefalotyri (Romano) Cheese

Pre-heated 375F oven

1. In a skillet, over medium heat, add your onions and peppers and saute for 5-7 minutes or until softened.
2. Add the Kritharaki and stir for a few minutes to toast the kernels.
3. Add the hot stock and tomato puree and bring to a boil while stirring. Adjust seasoning with salt and pepper.
4. Transfer to an oven-proof baking vessel, add your pieces of chicken and bake uncovered for 40-45 minutes or until most of the juices have been absorbed and the top is golden brown.
5. Serve hot with some fresh ground pepper and grated Kefalotyri cheese.

© 2021, Peter Minaki. All rights reserved.

The post Chicken Giouvetsi first appeared on Kalofagas.ca.