Chicken Pilaf Atzem (Epirus Style)

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	60 minutes
	Ready In	80 minutes

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Ingredients

1	x	frying chicken	2-1/2 pounds
2-1/2	pounds	frying chicken
4	tablespoons	butter
4	tablespoons	butter	or vegetable oil
1	large	onion	diced
1	each	onion	diced
1	x	salt and black pepper	freshly ground
1	x	salt and black pepper	freshly ground
1	x	cinnamon stick	optional
1	stick	cinnamon
1/2	cup	tomato sauce
1/2	cup	tomato sauce
1 1/2	cups	rice	raw, long grain
1 1/2	cups	rice	white, long grain, raw

Directions

Wash, dry and cut the chicken into serving pieces.

In an attractive cooking-serving casserole, heat the butter, and sauté 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 degrees 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.

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American Garlic And Parsley Bread For Bread Machines

I have made this bread so many times that I have lost count. It is great with a spagetti dinner. You can also make the dough and shape into rolls which were a big hit when I made them for a ladies' salad lunch.