Prep. Time 45′ Cooking Time 30′ Serves 4
Ingredients
- 1 whole chicken, about 1 ½ kilos
- 1/4 cup olive oil
- 1 tbsp cayenne pepper
- 1 tbsp sweet paprika
- 2 leeks
- 2 carrots
- 1 onion
- 1 clove garlic
- 1 small celery root or a few celery stalks
- 1 small head of cabbage
- 1 cup white pilaf rice
- The juice of 2 lemons
- A bit of dill
- A bit of parsley
- Salt
- Freshly ground pepper
- Strained yogurt, to serve
Instructions
- In a wide pot, heat half of the olive oil and brown the chicken pieces for about 6-7 minutes.
- Using tongs, remove the chicken to a bowl and keep it warm.
- Cut the cabbage in half, remove the core, and chop it roughly.
- Add it to the olive oil where you sautéed the chicken.
- Let it wilt for 3-4 minutes, then add the leeks, carrots, onion, garlic, and celery (or celery root).
- Add the cayenne pepper and paprika and let it cook for 1-2 minutes until the oil turns red.
- Mix all the vegetables well and let them cook for an additional 3-4 minutes.
- Deglaze the pan with the lemon juice.
- Add the chicken back to the pot with the vegetables and add enough warm water to cover the ingredients halfway (about one cup).
- Cover and simmer over medium heat for 25 minutes.
- Add the rice, stir, and let it simmer for another 5-6 minutes.
- Transfer the mixture to a 30cm baking dish, making sure the rice is at the bottom, the vegetables on top of the rice, and the chicken on top.
- Taste for salt and pepper, and add if needed.
- Drizzle with the remaining olive oil.
- Preheat the oven at 180°C.
- Bake on the top rack for about 30 minutes until the rice cracks and absorbs all the liquid from the dish.
- Once its finished, it should be left with its own oil and almost no liquid.
- Sprinkle with chopped herbs, parsley, and dill.
- Serve each plate with a spoonful of yogurt.
Enjoy!
Source: Argiro Barbarigou
