Try this Chicken Pilaf Atzem (Epirus Style) recipe, or contribute your own.
Suggest a better description*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
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 153 | ||
Calories from Fat: 107 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 1243.9mg | 43 % | |
Potassium 713mg | 19 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 8.3g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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