European Recipes: Greek Recipes: Chicken And Rice Avgolemono

* Exported from MasterCook II *

                        Chicken And Rice Avgolemono

Recipe By     : Weight Watchers/February, 1994
Serving Size : 6    Preparation Time :0:00
Categories    : Appetizers                       Foreign
                 Greek                            Low Fat
                 Rice                             Soups & Stews

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    1      Tablespoon    Vegetable Oil
    1      Cup           Onion -- chopped
   36      Ounces        Chicken Drumsticks -- skinned, 12, 3-oz ea
    3      Cups          Low Sodium Chicken Broth
    6      Ounces        Long-Grain Rice -- white
      1/2 Cup           Egg Substitute, Liquid
    2      Tablespoons   Flour
    3      Ounces        Lemon Juice, Bottled -- OR
    2      Each          Lemons -- juice of
    4      Cups          Frozen Spinach -- chopped, thawed*
    6      Sprigs        Fresh Dill -- chopped OR
    2      Teaspoons     Dried Dill Weed
                         Lemon Slices -- for garnish, Opt.

1. In large nonstick saucepan, heat oil. Add chopped onions and cook,
stirring
   occasionally, until tender. Add drumsticks and brown on all sides; remove
drum
sticks to a plate.
2. Add chicken broth and rice to saucepan and stir until rice gains are
separat
ed. Return chicken to pan; cover and simmer until chicken is cooked through,
ab
out 15 minutes.
3. While chicken and rice are simmering, whisk together egg substitute, flour
a
nd lemon juice in a small bowl, set aside.
4. 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
eg
g mixture and
stir until just heated through, about 1 minute.
5. To serve, spoon rice mixture onto serving platter; top with chicken and
garn
ish with lemon slices.