Ingredients
1 karen mintzias
1 frying chicken (2-1/2 lbs)*
4 tbsp butter or vegetable oil
1 large onion, diced
1 salt & freshly ground pepper
1 cinnamon stick (optional)
1/2 cup tomato sauce
1 1/2 cup raw long-grain white rice
Directions
*Note: To make Lamb Pilaf Atzem, substitute 2 lbs. lean lamb chunks
for the chicken.
Wash, dry and cut the chicken into serving pieces. In an attractive
cooking-serving casserole, heat the butter, and saute the chicken and
the onion, turning the chicken pieces constantly. Sprinkle with salt
and pepper, then add cinnamon stick, tomato sauce, and enough water
to almost cover the meat. Cover and simmer on top of the stove or
bake in a moderate oven (350 F) for 40 minutes. Pour out the liquid,
measure, and if necessary add enough water to make 3 cups. Pour back
into the casserole, add the rice and shake the pan a few times to mix
the rice in. Continue cooking, uncovered, for 20 minutes longer, or
until all the liquid has been absorbed by the rice. Remove from the
heat and drape with a dry towel for 5 minutes. Serve hot.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.
Typed for you by Karen Mintzias
Servings: 4 servings
Chicken Pilaf Atzem (Epirus Style) Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Poultry; Rice
The History of Recipes
Recipes as an idea can be traced back into ancient history, in fact as far as the early Egyptians, and possibly even further than that. However, sadly, these old records were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a series of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Progressing into The time of the romans 25BC a man called Apicius created a collection of scripts describing recipes enjoyed by the Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Additionally, he recounts how the cooks of Roman times used a wide range of herbs and spices, including some familiar names for example thyme, mint and dill. Over the next few centuries, the rich families of Europe competed with each other to serve the most extravagent meals, and because of this the best chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 19th century that fine cooking and cookery books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, verifying, and writing down the recipes of their peers. By the arrival of the twentieth century, cooking publications are in high demand, mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend. The introduction of television brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Chicken Pilaf Atzem (Epirus Style) recipe.
