Chicken with feta cheese, onions and rice

 CHIKEN WITH FETA CHEESE, ONIONS AND RICE

Recipe for 6 servings

Ingredients

1 chicken 1500 g

300 grams of rice for pilaf

1300 grams dry large onions

400 grams feta cheese

250 ml cream with 30% fat

2 large eggs

400 grams unsalted soft white cheese (cream cheese )

130 grams of olive oil

2 tablespoons black pepper grains

The juice of one medium lemon

Salt to taste

   

INSTRUCTIONS

Peel the onions.

Wash the pepper grains and put them in the special capsule for tea.

Remove the skin from the chicken.

Wash thoroughly the meat

Rub it for one min with salt, pepper and lemon juice and wash again.

Put the chicken in a pot and cover it with water.

Put the pot over high heat and boil the meat for 5 minutes.

Remove the pot from the heat and strain the meat.

Toss the broth.

Put clean water in the pot with the meat and cover it.

Leave the meat to boil for 15 minutes.

Wash the onions with water and cut them into large slices.

Throw into the pot some salt, the capsule with grains of pepper and the chopped onions.

Lower the heat to medium.

Let the meat boil until it becomes soft and tender.

With a slotted spoon take the meat off the pot and put it on a platter.

Pass the broth throw a colander and measure it.

Leave the meat to cool and then clean it from the bones, tendons, and fat.

Use a baking Pyrex glass with dimensions 26CH35CH5 cm.

Place the pieces of the meat, on the bottom of the Pyrex, one piece next to another.

Collect with a slotted spoon the pieces of the onions.

Strain their liquids and put them among the pieces of the meat.

Throw a pinch of salt over the chicken.

Use only 3 cups of the broth.

If the broth is more than 3 cp, keep it in the refrigerator for another recipe.

Put the rice in sieve and rinse thoroughly. Leave it there until it drains  well.

Pour in another pot the oil and warm it up over medium heat.

Put the rice into the pot and stir.

Cook the rice over low heat, stirring constantly.

When the rice gets transparent and begins to stick to the bottom of the pot, itis time to pour in the broth.

Pour the broth slowly in the rice stirring constantly.

Let the rice boil for 10 minutes, stirring occasionally.

Put in the rice the juice of one lemon.

Remove the pot with the rice from the heat.

With your fingers rub the feta cheese into the pilaf.

Stir the rice so feta cheese goes evenly everywhere.

Empty the rice over the chicken pieces inside the pan.

Spread the rice evenly in the pan.

Put the Pyrex glass in the oven on the first rack from the bottom.

Bake at 180 C degrees for 10 minutes.

Break the eggs in a bowl and beat them lightly.

Throw into the eggs the cream little by little and knock.

With a fork mash the soft white cheese in the eggs.

Beat all these ingredients together with a fork for a while.

Empty this mixture over the rice and take care to spread it evenly.

Bake at 200 degrees until the surface of the food gets golden in color.

15-20 minutes of cooking is usually enough.

After this time remove the food from the oven and let it cool.