Greek Chicken (or Lamb)

Recipe by Charmed
READY IN: 1hr 10mins




  • Wipe chicken dry and sprinkle with salt& pepper.
  • Melt butter in a dutch oven and brown the chicken pieces on all sides; remove and set aside.
  • To the same pot, add onions and garlic and saute until onions are soft; add tomatoes, tomato sauce, sugar and cinnamon, then stir in sherry.
  • Return the chicken to the dutch oven and correct seasonings with the salt& pepper.
  • Simmer for 25 minutes, adding hot water as needed, until chicken is tender (you do want this saucy as you will need a cup of sauce for the rice, plus extra to pour over the finished dish).
  • (If you are using lamb, depending on the cut, cook longer as needed until the lamb is tender).
  • Remove from the heat.
  • In another pot, combine the chicken broth with 1 cup water and 1 cup tomato sauce in which the chicken was cooked; bring to a boil, add the rice, salt lightly, and stir.
  • Cover, lower the heat, and simmer for 20 minutes (do not uncover during cooking).
  • Remove the rice from the heat, stir gently with a fork and cover, and let stand a few more minutes.
  • While the rice is standing, if you wish, reheat the chicken.
  • To serve, pack the cooked rice into demitasse cups or teacups and unmold with the chicken on warmed plates.
  • Pour more sauce over the chicken and rice.
  • If needed, arrange any remaining chicken and rice on a platter and pour more sauce over all.
  • NOTES: I've used shoulder lamb chops, lamb stew, and shanks, but my favorite was to sometimes get a thick slice (about 1 1/2") from the leg or shoulder from a butcher; it made almost a potted lamb roast that way and was delicious sliced up and served in the same manner as the chicken.