Kotta Pilafi (Chicken Pilaf)
Yield
6 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
(about 3 pounds) |
|
| ¼ | cup |
butter
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 ½ | cups |
tomatoes, canned
|
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | cup |
rice
uncooked |
|
| 1 | x |
sour cream
dairy |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
(about 3 pounds) |
|
| 59 | ml |
butter
|
|
| 1 | medium |
onions
finely chopped |
|
| 355 | ml |
tomatoes, canned
|
|
| 473 | ml |
water
|
|
| 5 | ml |
cinnamon
ground |
|
| 1 | x |
salt and black pepper
|
*
|
| 237 | ml |
rice
uncooked |
|
| 1 | x |
sour cream
dairy |
*
|
Directions
Sauté chicken breasts in butter until golden brown.
Add onion, tomatoes, water, cinnamon, and salt and pepper to taste.
Cover and simmer for 30 minutes.
Add rice and stir to mix evenly.
Cover and simmer for an additional 20 minutes, or until rice is tender, adding more water if necessary.
Serve with a bowl of cold dairy sour cream, to be spooned over the hot pilaf.
