Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wipe chicken dry and sprinkle with salt& pepper. | 2. Melt butter in a dutch oven and brown the chicken pieces on all sides; remove and set aside. | 3. To the same pot, add onions and garlic and saute until onions are soft; add tomatoes, tomato sauce, sugar and cinnamon, then stir in sherry. | 4. Return the chicken to the dutch oven and correct seasonings with the salt& pepper. | 5. Simmer for 25 minutes, adding hot water as needed, until chicken is tender (you do want this saucy as you will need a cup of sauce for the rice, plus extra to pour over the finished dish). | 6. (If you are using lamb, depending on the cut, cook longer as needed until the lamb is tender). | 7. Remove from the heat. | 8. In another pot, combine the chicken broth with 1 cup water and 1 cup tomato sauce in which the chicken was cooked; bring to a boil, add the rice, salt lightly, and stir. | 9. Cover, lower the heat, and simmer for 20 minutes (do not uncover during cooking). | 10. Remove the rice from the heat, stir gently with a fork and cover, and let stand a few more minutes. | 11. While the rice is standing, if you wish, reheat the chicken. | 12. To serve, pack the cooked rice into demitasse cups or teacups and unmold with the chicken on warmed plates. | 13. Pour more sauce over the chicken and rice. | 14. If needed, arrange any remaining chicken and rice on a platter and pour more sauce over all. | 15. NOTES: I've used shoulder lamb chops, lamb stew, and shanks, but my favorite was to sometimes get a thick slice (about 1 1/2") from the leg or shoulder from a butcher; it made almost a potted lamb roast that way and was delicious sliced up and served in the same manner as the chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2		cut	-	-	-	-
salt pepper				-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
onion	2		chopped	128.0	29.888	3.52	0.32
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
tomato	1	can		40.2099	8.6898	1.9658	0.4468
tomato sauce	1	can		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
cinnamon	1	dash		-	-	-	-
sherry wine	1/2	cup		-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
water	1	cup		0.0	0.0	0.0	0.0
rice	2	cups	uncooked	1404.0	309.426	25.779	2.262

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