Kotopoulo Youvetsi Recipes

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YOUVETSI (TRADITIONAL GREEK ORZO BAKE)



Youvetsi (Traditional Greek Orzo Bake) image

If you are looking for an authentic dish from Greece, this recipe is for you! I grew up eating this, one of my favorite meals! It's usually made with veal or lamb stew meat but my family has always used chicken, which is delicious! You can use whichever you prefer! Either way this baked orzo dish will melt in your mouth! It may sound like a lot of work, but the preparation is very little! The majority of it is cooking time!

Provided by STEFADOURAKI

Categories     World Cuisine Recipes     European     Greek

Time 2h30m

Yield 10

Number Of Ingredients 9

½ cup olive oil
3 pounds cubed lamb stew meat
1 (28 ounce) can whole peeled tomatoes, pureed in a food processor
4 cloves garlic, roughly chopped
½ teaspoon white sugar
salt and pepper to taste
½ cup butter
1 pound uncooked orzo pasta
3 cups hot water

Steps:

  • Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil.
  • Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.

Nutrition Facts : Calories 575.6 calories, Carbohydrate 37.6 g, Cholesterol 109.8 mg, Fat 35.2 g, Fiber 2.2 g, Protein 27.3 g, SaturatedFat 14.6 g, Sodium 234.8 mg, Sugar 4 g

GIOUVETSI RECIPE (GREEK BEEF STEW WITH ORZO PASTA)



Giouvetsi recipe (Greek Beef stew with Orzo pasta) image

A traditional Greek Giouvetsi (youvetsi) recipe made with orzo pasta, beef and a delicious tomato sauce. This is the perfect dish for your Sunday family dinner!

Provided by Eli K. Giannopoulos

Categories     Main

Time 2h10m

Yield 8

Number Of Ingredients 11

1 kg/ 35 ounces diced veal shoulder or diced beef
2 medium red onions, finely chopped
2 carrots, sliced (1 cm thick)
1 tin of chopped tomatoes (400g / 14 oz.)
2 tbsps tomato paste
1 tsp sugar
1 glass of red wine
1 cinnamon stick
1/2 cup of olive oil
500g (2.5 cups) orzo pasta (kritharaki / manestra)
100g grated kefalotyri or feta cheese (5 ounces)

Steps:

  • Pat dry your Giouvetsi meat with paper towels.
  • Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the veal; brown the meat on all sides until crusty.
  • Stir in the tomato paste, sauté for a minute then pour in the red wine. Wait for the wine to evaporate. Add the tinned tomatoes, the sugar, the cinnamon stick and a good pinch of salt and pepper and enough water to cover the meat.
  • Turn the heat down and simmer with the lid on for about 45 minutes or until the beef is tender and fully cooked. Occasionally stir and top up with water if the sauce starts to dry out.
  • In the meantime, heat another pan, add 3 tbsps of olive oil and the orzo pasta and sauté, until golden.
  • Once your meat is done simmering, place the orzo pasta in an oven tray along with the meat and sauce (remove the cinnamon stick) and mix.
  • If needed, add enough water so that the pasta is just covered. As a rule of thumb you'll need about 3 cups of liquid for 1 cup of orzo pasta.
  • Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a splash of water if it has dried out, and put back in the oven for another 15 minutes.
  • To serve, sprinkle with some grated kefalotyri or any hard yellow cheese and enjoy!

Nutrition Facts : ServingSize 1 plate, Calories 486kcal, Sugar 9g, Sodium 362.4mg, Fat 21.1g, SaturatedFat 5.4g, UnsaturatedFat 14.5g, TransFat 0.1g, Carbohydrate 38.1g, Fiber 4g, Protein 35.5g, Cholesterol 79.9mg

KOTOPOULO YOUVETSI



KOTOPOULO YOUVETSI image

Categories     Chicken     Bake     Cocktail Party     Quick & Easy

Yield 6-8 plates

Number Of Ingredients 13

1/3 cup olive oil
1 4-6 medium chicken breasts
1 large onion, halved and thinly sliced
1/3 cup chopped oil-packed sun-dried tomatoes
1/2 tsp cinnamon
1 teaspoon dried oregano
1 teaspoon pepper
2 cups canned diced tomatoes
Salt
2 cups chicken broth
1 pound orzo
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup coarsely grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 400°F. In a baking dish, heat the oil over medium-high heat and saute the chicken in batches until golden brown on all sides. Set aside. Add the onion to the dish and saute until soft, about 3 minutes. Add the sun-dried tomatoes, cinnamon, oregano, pepper or pepper flakes and tomatoes. Sprinkle the chicken with salt and return to the dish. Add about 1/2 cup stock, or enough to come about two-thirds of the way up the chicken or turkey. Bring to a boil, cover and transfer to the oven. Bake for about 1-1/2 hours, or until the meat is very tender. Transfer the chicken to a platter and cover with aluminum foil to keep warm. Bring the remaining 1-1/2 cups stock to a simmer. Add the broth to the cooking liquid, stir in the rice and bake, uncovered, for about 15 minutes, or until most of the liquid has been absorbed, adding more broth if the rice begins to dry out. Place the chicken on top of the rice and bake for another 10 minutes, until the rice is tender. Serve immediately, sprinkled with the parsley and cheese.

KOTOPOULO YOUVETSI (BAKED CHICKEN WITH ORZO)



Kotopoulo Youvetsi (baked Chicken with Orzo) image

This is our annual Christmas dinner. It's not a quick recipe, but it's an easy one. My Greek husband (and I) love it. I found it in The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean, by Aglaia Kremezi and Jim Botsacos

Provided by TisBarbara

Categories     Main Dish

Time 30m

Yield 6

Number Of Ingredients 13

1/3 cup olive oil
4 1/2 pound chicken cut into 6 pieces, or 6 turkey drumsticks
1 large onion halved and thinly sliced
1/3 cup oil-packed sun-dried tomatoes chopped
1 stick Cinnamon
1 teaspoon oregano crumbled
1 teaspoon Aleppo pepper or a pinch of crushed red pepper
2 cups canned diced tomatoes with their juice
Salt to taste
2 cups chicken stock plus more if needed
1 pound orzo or elbow macaroni cooked in boiling salted water for 2 mins & drained
2 tablespoons Fresh parsley chopped
1/2 cup hard myzithra, kefalotyri, pecorino Romano, or Par coarsely grated (I use Parmesan or Romano)

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..

Nutrition Facts : Calories 1060 calories, Fat 58.2466348611111 g, Carbohydrate 53.9396918055556 g, Cholesterol 311.306666666667 mg, Fiber 1.87319029395779 g, Protein 76.2240601388889 g, SaturatedFat 15.799666076 g, ServingSize 1 1 Serving (686g), Sodium 508.989049555556 mg, Sugar 52.0665015115978 g, TransFat 5.21558475099999 g

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