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Title: Chicken Pilaf Atzem (Epirus Style)
Categories: Greek Poultry
Yield: 4 Servings
| 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
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