Gyuvetch chicken and rice-vermicelli

Submitted by enr on 26 Aug 2012
1 chicken portions
500 g rice vermicelli
salt, pepper
500 g of tomato paste
a few cloves of garlic
1 cube chicken broth
1 cup red wine (optional)
olive oil
Portions chicken to scatter with salt and pepper, to make incisions in the meat, which is pushed half a clove of garlic and pour over a little diluted in warm water broth. Leave to stand for an hour or two in the refrigerator. Arrange in a baking dish, pour over with olive oil and baked (to soften) in the oven over medium heat for about 30 minutes. Bathed with wine and bake for another 10 minutes away. Add 500 g rice vermicelli (kritaraki in Greek) and 1.5 liters of warm water or a little more. Stir and continue to bake until ready. Add the tomato paste boil off after half water. Shortly before the rice is ready, add noodles more salt (optional) or Sprinkle with grated hard feta cheese. * The dish of the same name * γιουβέτσι * (gyuvetsi) is also prepared with beef and lamb, but the method of preparation is different. * Arpa-like rice noodles, but is made from barley.
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26 Aug 2012


Missed is when to add the tomato paste in the recipe. Otherwise I'd eat this dish in Greece and is delicious and lazy to make.

Thank you for the reminder :) I add immediately :)