Title: Chicken pilaf atzem (epirus style)
 Categories: Greek, Poultry
      Yield: 4 Servings
 
           Karen Mintzias
      1    Frying chicken (2-1/2 lbs)*
      4 tb Butter or vegetable oil
      1 lg Onion; diced
           Salt & freshly ground pepper
      1    Cinnamon stick (optional)
    1/2 c  Tomato sauce
  1 1/2 c  Raw long-grain white rice
 
  *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