|
|
Kottopoulo
pilafi
Chicken
Pilaf |
Ingredients:
|
1 -2 |
chickens
(about ¾ kilo each) |
|
½ kilo |
Rice |
|
¾ kilo |
1
tablespoon tomato paste Tomatoes |
|
½ cup |
butter |
|
1 medium |
onion,
peled and chopped |
|
|
salt & pepper |
Method:
Clean, wash
and dry the chickens well.
Cut them into
portions, seasoning each with salt and pepper.
Melt butter in
a pot and saute the chicken.
Add onion to
the chicken and continue to saute.
Next, add
strained tomatoes or tomato paste, diluted with a cup of water. Add
another cup of water and let the chickens cook for fifteen to twenty
minutes.
Next add the
water necessary to cook the rice, counting 2 1/3 cups of broth for 1
cup of rice. Cover the pot and let all completely cook.
When finished,
remove the chicken pieces from the broth with a slotted spoon and
keep warm, returning the broth in the pot to boil. In the meantime,
wash the rice in the colander under running water until the water
runs through completely clean. Cook the rice in the broth, stir for a
few seconds with a spoon, cover the pot tightly and cook, until the
rice absorbs the liquid.
Remove from
heat, place the chicken pieces over the pilaf and cover the pot with
a clean towel. Place the pot cover over that and leave for ten
minutes before serving. |