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Chicken Pilafi recipe

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Steff

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Anyone have a recipe for baked
chicken with minestra that includes tomato paste? My mother had a wonderful recipe, but she died in 1976, and none of my relatives have her recipe.
Thanks!
 
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Steff said:
Anyone have a recipe for baked
chicken with minestra that includes tomato paste? My mother had a wonderful recipe, but she died in 1976, and none of my relatives have her recipe.
Thanks!
Click to expand...
Thanks for your question!

Here are a few different Greek style chicken pilafi recipes:

www.greekboston.com

Recipe for Greek Style Chicken Pilaf

Made from chicken, rice and onions, this easy and delicious chicken pilaf recipe from Greece is sure to please your diners.
www.greekboston.com www.greekboston.com

cooklikeagreekblog.com

Cretan Pilafi - Greek Lemon Rice

Cretan Pilafi – Greek Lemon Rice is not just an ordinary rice dish! It is a creamy rice dish flavored with, lemon, butter and chicken broth. A popular wedding dish, Cretan Pilafi, also known as Gamopilafo (wedding pilaf), is typically made with one or a combination of lamb, beef or chicken...
cooklikeagreekblog.com

www.themediterraneandish.com

Never Eat Boring Rice Again!

Say goodbye to bland sides! Theis easy Greek lemon rice is packed with dill, parsley, and zesty lemon. A foolpoof family favorite.
www.themediterraneandish.com www.themediterraneandish.com

Hope this helps!
 
  • Like
Reactions: seleanor
Worldwide Greeks Editor said:
Thanks for your question!

Here are a few different Greek style chicken pilafi recipes:

www.greekboston.com

Recipe for Greek Style Chicken Pilaf

Made from chicken, rice and onions, this easy and delicious chicken pilaf recipe from Greece is sure to please your diners.
www.greekboston.com www.greekboston.com

cooklikeagreekblog.com

Cretan Pilafi - Greek Lemon Rice

Cretan Pilafi – Greek Lemon Rice is not just an ordinary rice dish! It is a creamy rice dish flavored with, lemon, butter and chicken broth. A popular wedding dish, Cretan Pilafi, also known as Gamopilafo (wedding pilaf), is typically made with one or a combination of lamb, beef or chicken...
cooklikeagreekblog.com

www.themediterraneandish.com

Never Eat Boring Rice Again!

Say goodbye to bland sides! Theis easy Greek lemon rice is packed with dill, parsley, and zesty lemon. A foolpoof family favorite.
www.themediterraneandish.com www.themediterraneandish.com

Hope this helps!
Click to expand...
Thank you very much!
 
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Reactions: seleanor
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Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

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A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

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Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

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