GREEK CHICKEN AND RICE (Kotta Pilafi)
6 chicken breasts (about 3 lbs.)
1/4 c. butter
1 medium onion chopped fine
1 1/2 c. canned tomatoes
2 c. water
1 t. ground cinnamon
salt & pepper to taste
1 c. uncooked rice
dairy sour cream for garnish
Sauté chicken breasts in butter til golden brown. Add onion, tomato, water, cinnamon, salt and pepper. Cover and simmer for 30 minutes. Add rice and stir to mix evenly. Cover and simmer for 20 minutes longer or til the rice is tender. Add more water if necessary. Serve with a bowl of sour cream to be spooned over the rice.
Additions called in from Bessie:
Use one whole broiler (3 lbs.) cut up into pieces. Sauté in 1/4 c. olive oil (not butter). Use 3 c. boiling water with the rice instead of 2 c. (you won't have to add water later this way).
Greek Chicken And Rice recipe is published in our May, 1998 Menu Minder.
You may like to try these other Chicken recipes below:| Apricot Chicken | Almond Boneless | Coq Au Vin | And Rice Casserole | Chicken Divan | Lemon & Garlic |