Serves 4
Ingredients
1 medium-size roasting chicken (3 to 4 pounds) [I use chicken
thighs or skinless breasts]
3 tablespoons olive oil
salt and freshly ground pepper to taste
1 1/2 cup orzo [pasta that looks like fat rice]
3 medium onions, coarsley chopped
2 garlic cloves, minced
2 large bell peppers, cored, seeded, and finely chopped
1 cup peeled and chopped plum tomatoes [I use cherry tomatoes, halved]
1/2 teaspoon ground cumin
1/3 cup brandy [I use diluted brandy extract]
4 cups water
grated Parmesan cheese
Directons
Preheat oven to 450 degrees F.
Wash the chicken and rub outside and inside with 1 tablespoon olive oil. Season
with salt and pepper.
Place chicken in a medium-to-large baking pan, preferably glass or clay, and
spread orzo evenly around chicken. [I use a flame-proof casserole.] Add remaining
oil and other ingredients except cheese and toss in pan to combine. Place pan,
uncovered, in hot oven and reduce heat to 350 degrees F. Bake for 1 to 1 1/2
hours, basting chicken every 10 to 15 minutes with the pan juices, until chicken
is tender and orzo cooked, adding more water, if necessary, during baking if
orzo seems too dry. Sprink with grated cheese before serving. [Serve with a
simple green salad and olive bread.]
