Recipe for Greek Style Chicken Pilaf from Epirus
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This Chicken pilaf originates from Epirus, a region in Greece. It uses chicken, rice or orzo, and is spiced with cinnamon and onions.
Greek Style Chicken Pilaf from Epirus (Kota Pilafi Atzem) Recipe Ingredients:
- 1 large onion, chopped
- 2 1/2 pounds chicken pieces, bone-in
- 4 tablespoons Greek olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 cup tomato sauce
- 3 1/2 cups water
- 1 1/2 cups uncooked rice
- 2 tablespoons chopped, fresh parsley.
Directions to Prepare Greek Chicken Pilaf from Epirus:
Add the olive oil to a large Dutch oven and set the heat to medium to heat the oil. Arrange the chicken pieces in the pot in a single layer and cook for about five minutes. Flip each of the pieces over to the other side and add the onion. Saute the two together for 5-10 minutes or until the onions become salt. Sprinkle the mixture with salt, pepper, and cinnamon. Stir in the tomato sauce, water, and rice. Cover the Dutch oven and bring the mixture to a boil over medium heat. Drop the heat to low after the mixture boils and then simmer for thirty minutes. Sprinkle the dish with fresh parsley just before serving.
This post was written by Greek Boston