Yiayias Chicken And Rice Recipes

YIA YIA CHICKEN AVGOLEMONO SOUP

Steps:

• In a large stock pot, bring 10 cups water, celery, carrots, onions, chicken, 1 teaspoon salt, and 1 teaspoon pepper to a boil. Lower the heat to medium-high and simmer until the vegetables are soft and the chicken is cooked, 45 minutes to an hour. Strain the vegetables and chicken, making sure to reserve all liquids.
• Put back all the original liquids into the stock pot, plus 3 more cups water and the rice. Bring to a boil, and then lower the heat to medium.
• Meanwhile, remove the meat from the chicken, shred and put to the side. Put the vegetables in a blender and puree, and put to the side. Put the egg whites in the blender and beat on high for 2 minutes. Add the yolks, lemon juice and cornstarch.
• When the rice is almost completely cooked, add the veggie puree, shredded chicken and the remaining salt and pepper. Take off the heat. Temper the egg mixture by adding about 1 cup hot soup to the blender while blending on low, making sure not to scramble the eggs! Slowly add the egg mixture to the pot, stirring constantly. Taste for salt and pepper.

YIAYIA'S CHICKEN AND RICE

Steps:

• mix rice, broth, seasoning, and garlic together in 9 x 13 casserole dish.
• place chicken pieces on top if rice mix.
• cover with foil and bake at 350 degrees for 1 hr or ntil chicken comes out without pink.
• THIS WILL VARY DEPENDING ON THE THICKNESS OF YOUR CHICKEN PIECES.
• Check oven after 45 min and then adjust time to suit.

YIAYIA'S GARLIC CHICKEN

Steps:

• Cut slits in chicken (2 or 3 per piece), place in casserole dish.
• Combine oil, garlic, and lemon juice in a small bowl. Pour over chicken, making sure most of the garlic pieces stay on the chicken. Poke some down in the slits too.
• Sprinkle with oregano.
• Cover with foil tightly.
• Bake 375 30-45 minutes, until chicken is done.
• Serve with rice, spoon oil and lemon from pan over the rice.

YIA YIA'S AVGOLEMONO

Steps:

• Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
• Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
• While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
• When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.