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| recipe title: |
Chicken Pilaf Atzem (Epirus Style) |
| category: |
Poultry |
| keywords: |
chicken, greek, Poultry |
| servings: |
4 |
| ingredients: |
1 Frying chicken (2-1/2 lbs)*
4 tb Butter or vegetable oil
1 lg Onion; diced
Salt + freshly ground pepper
1 Cinnamon stick (optional)
1/2 c Tomato sauce
1 1/2 c Raw long-grain white rice
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| directions: |
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*Note: To make Lamb Pilaf Atzem, substitute 2 lbs. lean lamb chunks for
the chicken.
Wash, dry and cut the chicken into serving pieces. In an attractive
cooking-serving casserole, heat the butter, and saute the chicken and the
onion, turning the chicken pieces constantly. Sprinkle with salt and
pepper, then add cinnamon stick, tomato sauce, and enough water to almost
cover the meat. Cover and simmer on top of the stove or bake in a
moderate oven (350 F) for 40 minutes. Pour out the liquid, measure, and
if necessary add enough water to make 3 cups. Pour back into the
casserole, add the rice and shake the pan a few times to mix the rice in.
Continue cooking, uncovered, for 20 minutes longer, or until all the
liquid has been absorbed by the rice. Remove from the heat and drape with
a dry towel for 5 minutes. Serve hot.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,
New York.
Typed for you by Karen Mintzias
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