| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | 1 | servings | |
INGREDIENTS
| 4 | tb | Butter; (substitute fat of choice) |
| 1 | md | Onion; chopped |
| 1 | 3-lb chicken; cut up | |
| 8 | oz | Tomato sauce |
| 1/2 | ts | Cinnamon |
| 3 | c | Water |
| 1 | c | Hylopetes; (a pasta like Orzo or tiny shells) |
| Salt & pepper to taste |
INSTRUCTIONS
I got this recipe at the Greek Festival held each year at the local Greek Church. I have not tried it yet, but my Greek neighbor, Mina, says it is authentic. Saute onion in fat of choice, add chicken and brown it. Add tomato sauce and seasonings and water and bring to a boil. Lower heat and continue to simmer in covered pan for one hour. Add hylopetes (Orzo) and cook until they are tender. If necessary, add more water. Stir occasionally. Let stand for a few minutes before serving. Serves 4. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Feb 03, 1999, converted by MM_Buster v2.0l.
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