Instructions

Wash the chicken well and cut into pieces. Drain and season with salt and pepper. In a skillet heat olive oil and fry chicken pieces. In a pot place the fried chicken pieces, the olive oil from the pan or fresh olive oil, the grated onion and braise for some time or until onion is translucent and soft. Grate the tomatoes and add them to the pot along with cinnamon and 4-5 teacups of warm water. When the chicken is cooked, remove it with a skillet and strain the broth. Use 3 cups of broth to 1 cup of rice. Bring broth to a boil and add the rice. Boil at low heat adding some salt and pepper. When the rice is ready, use the rest of the broth and make an egg-lemon sauce. The risotto should be quite thick and creamy. Serve warm.

Nutritional value:

Chicken meat is an important source of high biological value protein, iron, phosphorus and magnesium and contains B-complex vitamins, such as B12. Chicken is a healthier alternative to red meat. According to the Mediterranean Diet Pyramid, up to 4 servings of chicken can be consumed per week.

Compared to other types of meat, chicken is a better option as it has the lowest content in total and saturated fat. Rice is a good source of complex carbohydrates, contains fiber, and is rich in B-complex vitamins (pantothenic acid or vitamin B5, niacin, riboflavin, thiamine) and minerals (manganese, selenium and magnesium).

Historical Background

This recipe was prepared on Sundays in times when meat was a rarity.

Source: Panagiota Mourdoukoutas