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| Home -> [Chicken, Eastern European, Greek, Poultry] -> [Chicken pilaf atzem (epirus style) Recipe] |
Chicken pilaf atzem (epirus style)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Eastern European, Greek, Poultry |
Rating: |
0 |
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Ingredients:
| 1
| | Frying chicken (2-?lbs)* | | 4
| tbsp | Butter or vegetable oil | | 1
| large | Onion, diced | | | Salt & freshly ground pepper | | 1
| | Cinnamon stick (optional) | | 1/2
| cup | Tomato sauce | | 1 1/2
| cup | Raw long-grain white rice |
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Procedures:
| 1 | *note: to make lamb pilaf atzem, substitute 2 lbs. | | 2 | Lean lamb chunks for the chicken. | | 3 | Wash, dry and cut the chicken into serving pieces. | | 4 | In an attractive cooking-serving casserole, heat the butter, and saute the chicken and the onion, turning the chicken pieces constantly. | | 5 | Sprinkle with salt and pepper, then add cinnamon stick, tomato sauce, and enough water to almost cover the meat. | | 6 | Cover and simmer on top of the stove or bake in a moderate oven (350°F) for 40 minutes. | | 7 | Pour out the liquid, measure, and if necessary add enough water to make 3 cups. | | 8 | 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. | | 9 | Remove from the heat and drape with a dry towel for 5 minutes. | | 10 | Serve hot |
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