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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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PREP AND COOK TIME ARE GUESSES!!! From Greek Cooking by Lou Seibert Pappas. Got the book from my B/F's mom, cause this is a major comfort food for him and so I had to snag her copy of the book to get it. Putting here for safe keeping, but still haven't tried it. Ingredients:
3 lbs broiler-fryer chickens, cut in pieces |
1/2 cup butter, divided |
1 large onion, finely chopped |
1 teaspoon salt |
fresh ground pepper |
1/2 teaspoon cinnamon |
1 dash allspice |
1 garlic clove, minced |
3 tablespoons tomato paste |
1 cup chicken stock |
1 cup long-grain white rice |
1/2 pint yogurt |
1 tablespoon finely chopped fresh mint (optional) |
Directions:
1. Wash chicken and pat dry. Using large Dutch oven, saute chicken pieces in 3 tablespoons butter, turning to brown on all sides. Add onion and saute until golden.
2. Add salt, pepper, cinnamon, allspice, garlic, and tomato paste, and cook 2-3 minutes longer, stirring frequently.
3. Pour in chicken stock, cover, and simmer for 45 minutes, or until chicken is tender. Remove chicken from pan and keep warm.
4. Pour off pan juices and measure, you should have 2 cups. If necessary add water or reduce quickly to make that amount. Return juices to pan and add bring to a boil.
5. Add rice, cover, and simmer 20 minutes, or until rice is tender. Heat remaining butter until bubbly and lightly browned in color and pour over rice, tossing lightly with a fork.
6. Return chicken to the pan to heat through. Serve with a side dish of yogurt, mixed with mint, if desired.
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