Real chicken pilaf atzem (epirus style)

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Recipe by: outhman

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Preparation Time:

10 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias Salt freshly ground pepper
1 Frying chicken (2-1/2 lbs)* 1 Cinnamon stick (optional)
4 tb Butter or vegetable oil 1/2 c Tomato sauce
1 lg Onion; diced 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