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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broiler fryer chicken	3		cut	2896.8066	1.768	249.2886	201.6885
butter	1/2	cup	divided	684.0	31.428	21.372	57.6
onion	1		chopped	60.0	14.01	1.65	0.15
salt	1	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
allspice	1	dash		-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
grain white rice	1	cup		-	-	-	-
yogurt	1/2			74.725	5.7085	4.2508	3.9812
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.