Comments on: Chicken Giouvetsi https://www.closetcooking.com/chicken-giouvetsi/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Mon, 27 Dec 2021 13:26:07 +0000 hourly 1 https://wordpress.org/?v=7.1.4 By: kevin https://www.closetcooking.com/chicken-giouvetsi/#comment-105606 Mon, 27 Dec 2021 13:25:34 +0000 https://www.closetcooking.com/2009/04/02/chicken-giouvetsi/#comment-105606 In reply to Helen L Brockman.

It is a mild pepper and you can replace it with a banana pepper, or your favourite mild chili pepper, or even a green bell pepper. Enjoy!

]]> By: Helen L Brockman https://www.closetcooking.com/chicken-giouvetsi/#comment-105066 Mon, 20 Dec 2021 22:11:35 +0000 https://www.closetcooking.com/2009/04/02/chicken-giouvetsi/#comment-105066 What is a cubanelle pepper? Is there a substitute?

]]> By: Andrea https://www.closetcooking.com/chicken-giouvetsi/#comment-78713 Tue, 10 Dec 2019 23:14:34 +0000 https://www.closetcooking.com/2009/04/02/chicken-giouvetsi/#comment-78713 I made this using 8 bone-in chicken thighs in my roasting pan. It’s been 45 minutes, and there is still a lot of liquid. Should I have allowed it to reduce first a bit on the stove top? I am thinking next time I am going to lesson the amount of chicken broth to 4, maybe 5 cups. It really is delicious!

]]> By: kevin https://www.closetcooking.com/chicken-giouvetsi/#comment-70624 Sat, 27 Oct 2018 13:39:30 +0000 https://www.closetcooking.com/2009/04/02/chicken-giouvetsi/#comment-70624 In reply to Pat.

For the slo cooker you can optionally do steps 1-5, place everything except the orzo into the slow cooker and cook on low for 8 hours or high for 3 hours, mix the orzo into the liquid and continue to cook on low for another hour or on high for another 20 minutes. Enjoy!

]]> By: Pat https://www.closetcooking.com/chicken-giouvetsi/#comment-70611 Fri, 26 Oct 2018 20:12:25 +0000 https://www.closetcooking.com/2009/04/02/chicken-giouvetsi/#comment-70611 What changes for the Crock Pot or Insta Pot?

]]> By: Melpy https://www.closetcooking.com/chicken-giouvetsi/#comment-30824 Thu, 31 Dec 2009 19:14:11 +0000 https://www.closetcooking.com/2009/04/02/chicken-giouvetsi/#comment-30824 Hey Kevin! I just made this…unfortunately I wish I saw the comment about splitting between two dishes because my chicken didn't really cook the way we wanted. In one dish I would reduce the liquid to maybe 4 cups. Thanks for the recipe!

]]> By: Edith Han https://www.closetcooking.com/chicken-giouvetsi/#comment-27005 Thu, 03 Sep 2009 16:20:51 +0000 https://www.closetcooking.com/2009/04/02/chicken-giouvetsi/#comment-27005 I've been silently stalking your blog for a while now, but I just made this last week, and it was amazing and I had to say something! It was simple to make, and tasted amazing… even my friend who doesn't eat much kept on going back even after he was full. 🙂

]]> By: Nicole https://www.closetcooking.com/chicken-giouvetsi/#comment-25503 Mon, 20 Jul 2009 09:00:17 +0000 https://www.closetcooking.com/2009/04/02/chicken-giouvetsi/#comment-25503 Oooohhh that looks great, I love risoni pasta. My Grandmother is Greek so I will have to ask her if she's had something like this before. I think she cooks something similar, but she uses potatoes instead of the pasta.

]]> By: Kevin https://www.closetcooking.com/chicken-giouvetsi/#comment-24629 Sat, 27 Jun 2009 16:17:48 +0000 https://www.closetcooking.com/2009/04/02/chicken-giouvetsi/#comment-24629 The Hot Plate: Searing the chicken first to give it a nice caramelized skin would also be nice. Though I find that as long as the chicken is not submerged and the skin side is up then the skin gets nice and golden brown as it bakes.

]]> By: The Hot Plate https://www.closetcooking.com/chicken-giouvetsi/#comment-24628 Sat, 27 Jun 2009 16:12:51 +0000 https://www.closetcooking.com/2009/04/02/chicken-giouvetsi/#comment-24628 It is just pouring outside today and while surfing for comfort food I came across this beauty! Can't wait to give it a try, but have you considered searing the chicken first?

]]>