Chicken with rice

This is a recipe that originates from Greece and is typical of Greek cookery.  The chicken is first roasted (with water) and then rice is added to the roasting water.  The result is that it absorbs the juices and flavours from the chicken.

Preparation Time: 10 Mins

Cooking Time: 70 Mins

Total Time: 80 Mins

Ingredients

For 4 servings…

                     Pepper      

                     Salt          

1                    Chicken     

110 gms          Butter  - melted       

140 ml             Olive oil    

60 cl               Rice         

4                    Tomatoes  - large, ripe

Method

Heat an oven to 180°C.

Pepper and salt the chicken and coat the inside and outside with the butter.  Place the chicken in a roasting tin, adding the oil – keeping back 2 tbs to fry the tomatoes - and ½ litre of water.  Roast the chicken for 45 minutes, turning it over now and then.

Then add another 300 ml of water and put in the rice.  Add some salt and stir.  Allow the bird to finish cooking in a moderate oven for 20 more minutes.

In the meantime, dice the tomatoes and fry them in olive oil.  When the liquid in the roasting tin is almost absorbed, add the tomatoes to the rice.  Remove from the heat after 4 minutes.

Wine recommendations

A white wine or a red that is not too heavy.

Conventional

     Beaujolais Villages

Interesting

     Hautes Côtes de Beaune

     Lirac

     Menetou-Salon blanc or rouge

     Montlouis