Chicken & Rice Avgolemono

Name: Chicken and Rice Avgolemono
Yield: 6
Cuisine: Fusion
Ingredients: vegetable oil; onions; chicken drumsticks; chicken broth; long grain rice; liquid egg substitute; flour; lemons; spinach; dill weed, fresh

Yield

6 servings

Prep

10 min

Cook

30 min

Ready

45 min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1	tablespoon	vegetable oil
1	cup	onions chopped
12	each	chicken drumsticks skinned	*
3	cups	chicken broth
6	ounces	long grain rice
½	cup	liquid egg substitute
2	tablespoons	all-purpose flour
2	each	lemons juiced
20	ounces	spinach chopped, frozen
6	sprigs	dill weed, fresh chopped

Ingredients

Amount	Measure	Ingredient	Features
15	ml	vegetable oil
237	ml	onions chopped
12	each	chicken drumsticks skinned	*
7.1E+2	ml	chicken broth
173.4	ml/g	long grain rice
118	ml	liquid egg substitute
3E+1	ml	all-purpose flour
2	each	lemons juiced
578	ml/g	spinach chopped, frozen
6	sprigs	dill weed, fresh chopped

Directions

In large nonstick saucepan, heat oil.

Add chopped onions and cook, stirring occasionally, until tender.

Add drumsticks and brown on all sides; remove drumsticks to a plate.

Add chicken broth and rice to saucepan and stir until rice grains are separated.

Return chicken to pan; cover and simmer until chicken is cooked through, about 15 minutes.

While chicken and rice are simmering, whisk together egg substitute, flour and lemon juice in a small bowl; set aside.

With slotted spoon, remove cooked drumsticks to a plate and keep warm.

Add spinach and dill to rice mixture and cook over medium heat; stirring frequently, until rice has absorbed all the liquid in the pan, about 5 minutes.

Pour in egg mixture and stir until just heated through, about 1 minute.

To serve, spoon rice mixture onto serving platter; top with chicken and garnish with lemon slices.