Chicken Giouvetsi
Jul 8th, 2008 | By Peter Minakis | Category: Baking, Greek, Main, Pasta, Poultry, Recipe
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 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 (legs) that were first boiled down to extract a chicken stock and then used to flavour this simple yet tasty Greek dish.
Chicken Giouvetsi
(for 4)
1 large onion, diced
1 Cubanelle pepper, diced
1 cup tomato puree
1 1/2 cups of Kritharaki (orzo)
6 cups of chicken stock
1 whole chicken, separated into pieces
salt and pepper to taste
Grated Kefalotyri (Romano) Cheese
Pre-heated 375F oven
- In a skillet, over medium heat, add your onions and peppers and saute for 5-7 minutes or until softened.
- Add the Kritharaki and stir for a few minutes to toast the kernels.
- Add the hot stock and tomato puree and bring to a boil while stirring. Adjust seasoning with salt and pepper.
- 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.
- Serve hot with some fresh ground pepper and grated Kefalotyri cheese.
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I love one pot meals for the oven and this one looks just perfect! I love being able to use the less expensive cuts of chicken like the legs or thighs.
how could i miss this delicious post peter tell me..i love the last photo so tempting
this looks amazing! i can’t wait to see what the gastra looks like. can you bring one home for me? thanks!
Foody, why not…everyone likes chicken, right?
Val, the stock is key.
Kat, I live a simple life but the trip to Greece each year is my splurge.
Fearless, giouvetsi converts many who “thought” they hated lamb…good luck with thus one.
Jeanne, A cubanelle is also known as an Anaheim pepper, looks like a larger banana pepper.
Lori Lynn, it’s a wonderful rustic ingredient.
Farida, orzo is everywhere in case you can’t find kritharaki.
Pam, legs & thighs are great here…bones make stock & stock = flavour!
Dhanngit, it’s ok…we get dizzy from all the fine dishes from our friends.
Never full, think a dutch oven made out of clay.
I was really having a hard time figuring out what to make this week but between this and the Tourkolimano I think I have filled my menu. They both look good.
Classic Greek comfort food. I make this often in the cooler weather, and it always satisfies! Nice.
Lamb Giouvetsi is my favorite Greek dish
This version will be another favorite I’m sure….thanks for posting the recipe! 
Peter, It looks too good! I love to prepare one-dish meals using rice and this sounds so divine. Am gonna try this! Thnx for sharing!
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