| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Greek |
Greek, Poultry |
4 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 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 |
INSTRUCTIONS
*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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God will ultimately have HIS way, not yours!”