Kalofagas Greek Food and Beyond: Chicken Giouvetsi

I actually found this recipe on Pinterest, and I wanted to make it as authentically as possible, so I went out to Amazon and ordered myself some kritharaki.  It's similar to orzo, but the shape is slightly different, so if you don't want to go to the extent I did, you can certainly substitute.  This is a pretty simple one dish dinner, and since I'm the sole dishwasher, I definitely appreciate that.

Chicken Giouvetsi
Adapted from Kalofagas Greek Food and Beyond

¼ cup extra virgin olive oil
1 whole chicken, separated into pieces (or four leg quarters)
1½ cups diced onion
1 cubanelle pepper or 1 small green bell pepper, seeded and diced
1½ cups kritharaki (or orzo pasta)
2 bay leaves
4 cups chicken stock
1 cup tomato purée
⅛ teaspoon ground cinnamon
⅛ teaspoon ground allspice
Salt and pepper, to taste
Grated Kefalotyri cheese (or Pecorino Romano), for serving

Preheat oven to 375°F.

In a skillet, over medium heat, heat the oil and brown the chicken pieces, then remove and set aside. Add the onions and peppers and sweat for 5 to 7 minutes or until softened. Add the kritharaki and bay leaves and stir for a few minutes to toast the pasta. Add the hot stock, tomato puree, and seasonings and bring to a boil while stirring.

Transfer to an oven-proof baking vessel, add the browned chicken pieces on top, and bake uncovered for 45 minutes to an hour 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.

Makes 4 servings