Best Skillet Chicken Kebabs And Greek Rice Pilaf Recipes

PAPA'S GREEK RICE PILAF

Steps:

• Before you start have chicken broth cans opened and ready to pour.
• Melt butter in large sauce pan.
• Add rice and stir constantly until golden browned (Use Med-Hi Heat).
• Quickly add chicken broth and lemon juice and cook uncovered until liquid is absorbed (about 25 minutes.).

LINDA'S RICE AND/OR ORZO PILAF GREEK STYLE

Steps:

• To Make Chicken Stock:.
• In a large pot add the chicken, whole lemon, and 8 cups of water. Cover, and bring to a boil. Reduce heat, and cook for 1 hour, until the chicken is very tender.
• Remove chicken from the pot, and set aside. (Chicken can be frozen to use at another time).
• Skim fat off stock. When the stock cools sufficiently, strain into a bowl.
• To Make Rice: (use 4.5 cups of the chicken stock).
• Measure out 4 1/2 cups of the stock, and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat.
• When the rice/orzo starts to boil, add the rice/orzo, and stir frequently to keep from sticking.
• When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes.
• In The Meantime:.
• In a small skillet, heat the 1 1/2 tablespoons of butter over high heat, until it sizzles.
• Lift the cover to the rice, and quickly pour in the hot butter and close the cover quickly, as it will spatter.
• When the sizzling stops (a few seconds), remove the cover, and stir briefly. Remove from heat.
• Allow to sit 5-10 minutes before serving.
• The pilaf is supposed to be smooth and creamy, and slightly mushy.
• To Prepare Other Rice Ingredients to add to rice once it is cooked:.
• In a large frying pan pour olive oil, then add onions, and saute over medium heat, until just softened.
• Add the garlic, mint, and pepper. Saute for about 2 more minutes.
• Add spinach, lemon juice, tomatoes, dill, and tomatoes. Cook for about 4 minutes.
• Add to rice, and mix.
• Just before serving add Feta cheese.
• Note: Add more lemon, if needed at serving time.

GREEK LEMON PILAF

Steps:

• In a heavy saucepan, saute onion in butter until tender.
• Add rice and orzo and cook, stirring, for 2 minutes.
• Add chicken broth and lemon juice and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
• Fluff pilaf up with fork and stir in chopped parsley.

GREEK RICE PILAF

Steps:

• Heat the oil in a medium size skillet over medium high heat. Add the rice and onion and sauté until both are translucent, about 5 minutes.
• Stir in the water with 1 heaping tablespoon of tomato paste, bring to a boil, then reduce the heat to low and cover the pan. Simmer until the rice is just done, 20 minutes. Add salt and pepper to taste, and the nutmeg, if using. Sprinkle with the parsley, if desired. Fluff with a fork and serve.
• NOTES: Not caring much for the flavor of plain water, a Greek cook who does not have stock on hand will usually flavor the water with tomato paste: about 1 tablespoon tomato paste to 1 cup water. This can be used for bulgur pilaf as well.
• As with bulgur pilaf, the quantity can easily be doubled, tripled, or more: Use 1 1/4 times as much liquid as rice. Be sure to increase the amount of olive oil and onion as you increase the rice and liquid.
• Adventures In Greek Cooking.

GREEK RICE PILAF

Steps:

• In a heavy skillet, saute the onions in oil on medium heat until they begin to soften.
• Add the garlic, mint and pepper and saute for 2 more minutes.
• Stir in the spinach, lemon juice, rice and green peas.
• Add the dill.
• Cover and cook for 3-4 minutes, stirring occasionally.
• When the spinach is limp and the rice is hot, top with the feta and serve immediately.