Recipe: Chicken Pilaf (Greek)

CHICKEN PILAF (GREEK)
Adapted from: Classic Main Courses by Patricia S. Burgess
Servings: 6

1/2 cup butter
2 pounds chicken breast, cut in cubes
1/4 teaspoon allspice
1/4 teaspoon cinnamon
salt and pepper to taste
2 medium onions, chopped
2 1/2 cups boiling water
3 tablespoons tomato paste
1 cup long grain rice
1/4 cup butter
mint (for garnish)

Melt butter in large saucepan, and saute chicken for 5 minutes or until lightly browned.

Add allspice, cinnamon, salt, and pepper. Stir well. Add onions to pan and cook until softened.

Stir in water and tomato paste. Cover and cook for 20 minutes.

Then add rice, cover and cook for another 20 minutes or until rice is done.

Remove cover and simmer for another 10 minutes or until all water is absorbed.

Place butter in a small skillet and simmer just until brown. Pour over the rice pilaf and garnish with mint.