KOTOPOULO GIOUVETSI

Makes: 4 servings

1 medium Roasting chicken (3 - 4 lbs)
3 tbsp olive oil
salt
freshly ground pepper
1 ½ cups Ozro
3 mediums Onions, coarsely chopped
2 garlic cloves, minced
2 large bell peppers, cored, seeded, finely chopped
1 cup plum tomatoes, peeled, chopped
½ tsp ground cummin
1/3 cup brandy
4 cup water
Grated Parmesan Cheese

1. Wash chicken and rub outside and inside 1 tbsp olive oil.
2. Season skin with salt and pepper.
3. Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread ozro evenly around chicken.
4. Add remaining oil and other ingredients except cheese and toss in pan to combine.
5. Place pan, uncovered, in hot oven and reduce heat to 350F.
6. Bake for 1 ½ hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and ozro is cooked, adding more water, if necessary, during baking if ozro seems too dry.
7. Sprinkle with grated cheese before serving.