| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek, Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken parts |
| 1/2 |
c |
Butter or other shortening |
| 1 |
|
Med. onion, chopped |
| 1 1/2 |
lb |
Tomatoes, peeledstrained OR |
| 1 |
T |
Tomato paste + 1 c. water |
|
|
Water as needed |
| 3 |
c |
Raw rice, or less |
| 2 1/3 |
c |
Water for each cup of rice |
INSTRUCTIONS
Wash & wipe chicken. Brown butter in lge. pot; add chicken. Brown on
all sides. Add onion and let it brown. Add tomatoes (or diluted
paste) and the 1 cup of water. Cook abt. 20 min. Add 2 1/3 c. water
for each cup of rice you will use and continue to cook until chicken
is tender (abt. 20 to 30 min.). Remove the chicken parts with a
slotted spoon and keep them hot. Add rice to the sauce in the pot,
stirring in the beginning to keep it from sticking. Simmer, covered,
until rice is tender and has absorbed most of the sauce (abt. 20
min.). Remove from the heat. Place chicken on rice, cover the pot
with a clean towel, put the lid back over the towel. Let stand for 10
min., then serve. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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