Chicken Pilaf Atzem (Epirus Style)

Title:
Chicken Pilaf Atzem (Epirus Style)

Yield:
4 Servings

Categories:
Greek,
Poultry




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






 *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