Chicken Pilaf Atzem (Epirus Style)

• 1 x chicken, whole 2-1/2 pounds
• 2- 1/2 pounds chicken, whole
• 4 tablespoons butter
• 4 tablespoons butter or vegetable oil
• 1 large onions diced
• 1 each onions diced
• 1 x salt and black pepper freshly ground
• 1 x salt and black pepper freshly ground
• 1 x cinnamon sticks optional
• 1 stick cinnamon
• 1/2 cup tomato sauce
• 1/2 cup tomato sauce
• 1 1/2 cups rice raw, long grain
• 1 1/2 cups rice white, long grain, raw

1. Wash, dry and cut the chicken into serving pieces.
2. In an attractive cooking-serving casserole, heat the butter, and saute the chicken and the onion, turning the chicken pieces constantly.
3. Sprinkle with salt and pepper, then add cinnamon stick, tomato sauce, and enough water to almost cover the meat.
4. Cover and simmer on top of the stove or bake in a moderate oven (350 degrees F) for 40 minutes.
5. Pour out the liquid, measure, and if necessary add enough water to make 3 cups.
6. Pour back into the casserole, add the rice and shake the pan a few times to mix the rice in.
7. Continue cooking, uncovered, for 20 minutes longer, or until all the liquid has been absorbed by the rice.
8. Remove from the heat and drape with a dry towel for 5 minutes.
9. Serve hot.

chicken, chicken, butter, butter, onions, onions, salt, salt, cinnamon, cinnamon, tomato sauce, tomato sauce, rice, rice white

Taken from recipeland.com/recipe/v/chicken-pilaf-atzem-epirus-styl-37537 (may not work)