Chicken with orange and pilaf

CHICKEN WITH ORANGE AND PILAF

Ingredients

2 chicken breasts and one chicken leg

1/2 cup of olive oil

Salt and ground pepper to taste

1/2 Tb ground coriander

2 rosemary sprigs or 1 Tb dried rosemary leaves

Half a square cm of hot red chili pepper

8 big oranges

220 g. rice for pilaf

Instructions

Remove the skin from the chicken breasts and open each one of them in two fillets.

Take off the skin from the leg of chicken.

Put on the meat salt, oregano, coriander and pepper.

Pour some oil over the meat and spread it all around it.

Grease a medium size Pyrex glass with oil and place on its bottom the meat.

Squeeze 4 oranges and pour their juice over the meat.

Scour slightly the four oranges left.

Cut horizontally the oranges into slices and toss out the spores.

Pour some oil over the orange slices.

Smear the orange slices with oil.

Place the slices of oranges over the meat one next to the other.

Put in the Pyrex glass the hot pepper, the salt, 3 cups water and the left over oil.

Cover the baking dish with nonstick cooking paper.

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

Bake at 250 C degrees for about an hour

When the hour passes, turn the meat over and cook it on the other side.

Bake for ten more minutes.

Remove the baking paper.

Drive a fork into the leg of the chicken..

If the meat is soft and tender the fork enters easily in it.

When the meat gets a light brown color on top, it is done.

Take it with a slotted ladle and put it on a platter.

Take also with the slotted ladle the slices of orange and put them on another dish.

Put the rice in a big sieve and wash it. Leave it in the sieve until all the water is drained.

Put the rice in the Pyrex glass and stir.

Bake the rice for fifteen minutes and stir every so often.

After this time take with a spoon some rice and put it on a small plate.

Try it to see how it tastes and if it has softened.

If it needs more cooking, leave it to cook until soft.

Once the rice is prepared, put the meat over the rice into the baking dish again.

Put the orange slices over the meat.

Turn off the oven.

Cover the food with the non stick baking paper and leave it in the oven.

This will maintain the food warm and will prevent drying.

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.

Chiken with long sweet red peppers

CHICKEN WITH SWEET RED PEPPERS

This recipe is for 6-8 persons.

Ingredients

2 chicken breasts opened in four fillets

1200 g. fresh long sweet red peppers

4-5 large onions

4 large ripe tomatoes

400 g. feta cheese

120 g of olive oil

Half a square cm hot chili pepper (a piece as big as a water melow seed)

Salt and pepper to taste

Instructions

Put some salt, oregano, savory and pepper on both sides of each fillet.

Pour 1 tsp olive oil on each fillet and smear it around it.

Use a baking pan with dimensions 26CH35CH5 centimeters.

Place the fillets in the baking pan next to each other.

Wash the peppers and remove the stem and the seeds.

Cut each pepper in half lengthwise.

Put the peppers in a bowl and pour 2 Tb of olive oil over them.

With your hands turn a few times the peppers to smear them with oil

Place the peppers over the fillets side by side and cover them.

With your hands rub half of the feta cheese over the peppers.

Wash the tomatoes.

Cut each tomato in half a centimeter thick rings.

Pour some olive oil over the rings and gently turn them over two times.

Put the tomato rings on top of the peppers and feta cheese.

Place one next to each other and cover the food.

With your hands rub the rest of the feta cheese over the rings of tomatoes.

Peel the onions and cut them into rings of half a centimeter thick.

Place them over the rings of tomatoes and cover with them the entire surface of the food.

Pour the remaining oil over the onions.

Put a little salt, a little chili pepper and 100 ml water in the pan.

You do not need more water because vegetables release a lot of water.

The salt should be minimal because the feta is salty.

Cover the baking dish with nonstick cooking paper.

Place the baking dish in the oven on the first rack form the bottom.

Bake at 200 degrees Celsius for one and a half hour.

After this time remove the non sticking baking paper and leave the food to cook uncovered for a while to get color on top.

                                                                                                                                      

  

Posted by Katy hat-Kotsovinos at 3:54 a.m.