Chicken Giouvetsi



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

  1. In a skillet, over medium heat, add your onions and peppers and saute for 5-7 minutes or until softened.
  2. Add the Kritharaki and stir for a few minutes to toast the kernels.
  3. Add the hot stock and tomato puree and bring to a boil while stirring. Adjust seasoning with salt and pepper.
  4. 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.
  5. Serve hot with some fresh ground pepper and grated Kefalotyri cheese.

© 2008 – 2016,
Peter Minakis

. All rights reserved.

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59 Comments for “Chicken Giouvetsi”

Elly

says:

Mmmm. This is one of our favorite dishes, Peter. I think my husband requests it once a week! I like the addition of the cubanelle. I like mine with lots of myzithra!

Cris

says:

This looks delicious Peter! Rice would work here too I suppose? Love recipes that we can make we ingredients that are in the pantry and this is a one dish meal… which is great!

Mary

says:

Now that I’m learning Greek food, you can bet I’m going to bookmark this one and cook it soon! It looks scrumptious!

Parker

says:

I love visiting your post as I always learn about new dishes and new foods. This one looks so delicious.

Peter G

says:

Another classic! I love all versions of giouvetsi and manestra is a fave! I actually forgot how easy it was to make this.

Dawn

says:

Gosh that looks so easy yet it seems (from the picture) that one might slave all day on it.
I think I could handle cooking this dish in my kitchen during our heatwave.
I doubt I have access to a Cubanelle pepper, but I’ll use something else.

Gloria

says:

Dear Peter this dish confirm me that I love greek cuisine!! really love it , Did you know if THERE (Greece) needed a nice cook ????I really would like live in Greece.xxxGloria

Nina's Kitchen (Nina Timm)

says:

Exactly what I need now. The clouds have finally moved away and all the surrounding mountains are covered in snow. This is so heartwarming,mmmmm!!

Nina's Kitchen (Nina Timm)

says:

Exactly what I need now. The clouds have finally moved away and all the surrounding mountains are covered in snow. This is so heartwarming,mmmmm!!

Nina's Kitchen (Nina Timm)

says:

Exactly what I need now. The clouds have finally moved away and all the surrounding mountains are covered in snow. This is so heartwarming,mmmmm!!

Nina's Kitchen (Nina Timm)

says:

Exactly what I need now. The clouds have finally moved away and all the surrounding mountains are covered in snow. This is so heartwarming,mmmmm!!

Nina's Kitchen (Nina Timm)

says:

Exactly what I need now. The clouds have finally moved away and all the surrounding mountains are covered in snow. This is so heartwarming,mmmmm!!

Nina's Kitchen (Nina Timm)

says:

Exactly what I need now. The clouds have finally moved away and all the surrounding mountains are covered in snow. This is so heartwarming,mmmmm!!

Nina's Kitchen (Nina Timm)

says:

Exactly what I need now. The clouds have finally moved away and all the surrounding mountains are covered in snow. This is so heartwarming,mmmmm!!

Nina's Kitchen (Nina Timm)

says:

Exactly what I need now. The clouds have finally moved away and all the surrounding mountains are covered in snow. This is so heartwarming,mmmmm!!

Nina's Kitchen (Nina Timm)

says:

Exactly what I need now. The clouds have finally moved away and all the surrounding mountains are covered in snow. This is so heartwarming,mmmmm!!

Peter M

says:

Elly, the Cubanelle is milder than a green bell pepper.

Cris, rice would work wonderfully but try the orzo too!

Mary, scrump and delish I say!

Parker, I’m pleased that you’re learning and being drawn to Greek food.

Pete, stovetop or oven….works for me!

Cathy, I’ll comeback armed with new dishes and inspiration.

Dawn, very easy dish but the taste fools ya into thinking it was complex.

Gloria, it is a wonderful cuisine, thanks so much!

Jenn, heaven in the belly too!

Nina, this would fight those cool SA nights…enjoy!

Jan

says:

I’m back!
And that dish of yours Peter looks so good. I have eaten so much Greek food this past week and I love it!
Today though my oven has died, the heating element has anyway so whilst the fan works and all the lights – no heat! This is not good as I have so many Greek dishes to try.

francesca

says:

I like visiting this blog, I find lots of recipes very original and new.
This one must be really wonderful

Astra Libris

says:

Mmmm, I love one-dish meals that are also a true feast… and you’ve given us one to top the list! Thank you for the great recipe! I look forward to fixing the dish soooon!

Meeta

says:

Oh yes – i love meals where one throws everything into a post and “ping” a luscious dish like this comes out. I love gastras! perfect for parties!This looks pretty incredible!

Sara

says:

Can’t think of anything to say but wow. This looks incredible and I’ll be making it soon.

Peter M

says:

Courtney, so simple yet so delish.

Jen, it’s a versatile dish (giouvetsi).

Christine, it’s also good for those cooler summer days.

Jan, welcome back…you’re looking great sporting that new Greek tan.

Francesca, thank you…I’m pleased you’re enjoying the Greek food I’m offering.

Astra, you’re welcome…I look forward to seeing your rendition.

Meeta, it’s one of those dishes where the sum tastes greater than the ingredients.

Maryann..Greek comfort food.

Ann, good for a weeknite meal too.

Sara, how about Double-WOW? lol

Paula

says:

The moment I saw this picture, it was if I were back in time standing next to my mom and grandma as they prepared the Italian cousin to this dish … pepper sliced not diced, and the addition of a little bit of slivered garlic. As a youngster, I, of course, buried my serving under a mountain of grated pecorino! Man, I swear I can smell this dish cooking!

Kevin

says:

Cooking the pasta with the chicken is a great idea. The pasta will absorb all of those tasty chicken juices.

maybelles parents

says:

this is delicious. i had a greek-american friend who was in her 70s who gave me her recipe and I misplaced it. it seems extremely similar but i vaguely remember oregano or rosemary. Does that sound right?

Judy @ No Fear Entertaining

says:

Oh Peter, that looks so good. It looks so Italian and I love Italian!!! See you on Thursday!

Lydia (The Perfect Pantry)

says:

I love to bring home traditional and locally-made cookware from every place I travel. Could be my imagination, but I think food always tastes better when cooked in the pot that was invented for it.

Sylvia

says:

Another wonderful chicken dish, Peter. I confess that i was hypnotized in your chiken in a can (curious, way to roast, but looks delicious) and I (with little envy) bought canjun sauce by Bruce foods, and I swear of God that I try to do (liquid smoke I had ´:)

[eatingclub] vancouver || js

says:

Great dish! I can just imagine how comforting this dish is. Looks wonderful.

giz

says:

This is the kind of dish I would make in large quantity and love as leftovers. Really nice Peter – and exactly when should I give you my order for Greek earthenware?

StickyGooeyCreamyChewy

says:

I can’t believe this, Peter. I’ve had a post on this very recipe in the queue for over 3 month now. I’ve been saving it for a backup.

Our local Greek Orthodox church puts out a cookbook that they sell as a fundraiser and I found this recipe in it. We love this dish and I make it a lot in cooler weather.

I must say, you did a beautiful job with it. I could dive right in!

kittie

says:

A beautiful one-pot dish, Peter – it may well be my next Greek adventure… I promise I’ll post my last one very soon!!

And Sifnos sounds just beautiful…

joanne at frutto della passione

says:

A first glance at the recipe made me think you were using Italian orzo (barley) but then I took a closer look at the picture and realized that I was racing down the wrong track. This looks amazing and I love how easy it seems. While nothing will induce me to turn the oven on until it gets a little cooler, I will definitely be trying this!

Peter M

says:

Paula, it doesn’t surprise me as there’s lots overlap in the two cuisines.

Kevin, that’s exactly how the great flavour’s achieved here.

Maybelle, it was likely oregano.

Judy, it’s ah-Greeek! lol See ya soon!

Lydia, I can’t wait to cook in a gastra again.

Sylvia, the beer can chicken is a MUST!

JS, it’s a much loved dish….never tire of it.

Kittie, I know…you’re recuperating…in time.

Joanne, it is easy and still delicious on those cooler summer nights…you’ll see.

Foodycat

says:

You learn something new every day! I have been dazzling the world with my “Greek lamb pasta bake” and I had no idea it was properly called giouvetsi ! Must try it with chicken.

kat

says:

Oh, I’m bookmarking this for the fall, it sounds perfect. By the way, so jealous you are headed off to Greece.

Fearless Kitchen

says:

I love giouvetsi! Being the confirmed carnivore that I am, I prefer the lamb version, but I’ve made a chicken version that came out well too. Even my sister liked it, and she’s very picky. I think I like your recipe better though – the one I used had a lot of unnecessary steps.

Jeanne

says:

With the “summer” weather we are having in London (read: soggy and grey!), this looks soooo tempting. I remember being obsessed with orzo when I first discovered it and now I wonder why I haven’t used it in ages. I’m definitly bookmarking this. Just one question – what’s a cubanelle pepper? Pardon the ignorance!!

Lori Lynn

says:

There’s that Kritharaki again. Every time you make something with it, I am inexplicably drawn to the dish.

farida

says:

This looks sooooo delicious! I loved it!!!! Really want to try it one day soon. Peter, you are such an inspiration!

Pam

says:

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.

Dhanggit

says:

how could i miss this delicious post peter tell me..i love the last photo so tempting :-)

We Are Never Full

says:

this looks amazing! i can’t wait to see what the gastra looks like. can you bring one home for me? thanks! ;)

Peter M

says:

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.

Shayne

says:

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.

Sam Sotiropoulos

says:

Classic Greek comfort food. I make this often in the cooler weather, and it always satisfies! Nice.

ChichaJo

says:

Lamb Giouvetsi is my favorite Greek dish :) This version will be another favorite I’m sure….thanks for posting the recipe! :)

says:

almost dinner time and i wished i had the ingredients of this dish in the house (but i ‘have to’ it salmon tonight :)- bummer). Did you skin the chicken?