Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Long grain rice; raw |
| 1 tablespoon | Butter |
| 1 tablespoon | Oil |
| 2 \N | Onion; chopped |
| 1 clove | Garlic; finely chopped |
| ½ \N | Green pepper; seeded, |
| \N \N | ;deribbed and cut into |
| \N \N | ;slivers |
| 1 pounds | Chicken; boned, skinned and |
| \N \N | ;into small pieces |
| 2 \N | Tomato; peeled, seeded and |
| \N \N | ;chopped |
| 3 cups | Chicken stock; fresh or can |
| ½ cup | Dry white wine |
| 2 teaspoons | Salt |
| 1 teaspoon | Sugar |
| \N \N | Pepper |
| 1 pounds | Shrimp; cooked and shelled |
Mix the butter and oil in a large skillet, and fry the onions, garlic and green pepper in it for five minutes over medium heat. If the meat is raw, add it to the skillet mixture for 10 minutes. Add the tomatoes, stock, wine, salt, sugar and little pepper. Bring to a boil. Add the rice, stir and cover the skillet. Reduce the heat and simmer for 20 minutes. Stir once or twice to prevent sticking. Add the raw seafood and if using, the precooked meat. Cook the mixture 10 minutes more. If using cooked seafood, add it now and cook an additional three minutes. Serve Hot.
Note: Meat can be cooked or raw, can be chicken, beef or pork. The seafood can also be raw or cooked, can also be mixed seafood, shelled shrimp, shucked clams, lobster or crab meat. misc09 Source: Theresa Karas Yianilos; The Complete Greek Cookbook MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 12-24-94