Kotopoulo Giouvetsi

      1 md Roasting chicken (3-4 lbs)        2 lg Bell peppers; cored, seeded,
      3 tb Olive oil                           - and finely chopped
           Salt                              1 c  Peeled,chopped plum tomatoes
           Freshly ground black pepper     1/2 ts Ground cumin
    1/3 c  Brandy                            2    Garlic cloves; minced
  1 1/2 c  Orzo                              4 c  Water
      3 md Onions; coarsely chopped               Grated Parmesan cheese
      

  Preheat oven to 450F.

  Wash chicken and rub outside and inside with 1 tablespoon olive oil.
  Season skin with salt and pepper.

  Place chicken in a medium-to-large baking pan, preferably glass or
  clay, and spread orzo evenly around chicken.  Add remaining oil and
  other ingredients except cheese and toss in pan to combine.  Place
  pan, uncovered, in hot oven and reduce heat to 350øF.  Bake for 1 to
  1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices,
  until chicken is tender and orzo cooked, adding more water, if
  necessary, during baking if orzo seems too dry.  Sprinkle with grated
  cheese before serving.