Κουμανταρία, χαρακτηριστικό κυπριακό στοιχείο της συνταγής. Πηγή: PdH-Evoinos, https://en.wikipedia.org/wiki/Fortified_wine#/media/File:Commandaria_Cyprus.jpg
Chicken cooked in commandaria wine and served with rice pilaf with tomatoes and herbs/spices. A recipe that combines the contemporary and traditional Cypriot cuisine.
Name - Recipe
Κοτόπουλο με ρύζι πιλάφι.
For the chicken:
1 chicken fillet
Some Commandaria
Olive oil (for sautéing)
2 bay leaves
Salt, pepper, a bit of cinnamon
For the pilaf:
2 cups rice
2 grated tomatoes
1 small onion, finely chopped
1½ cups olive oil
1 vegetable stock
Spearmint
Cumin whole and ground
Salt, pepper, cinnamon
For the chicken: Cut the chicken into pieces and sauté it in olive oil. Add the cinnamon, bay leaves and salt and pepper. Add the Commandaria and leave until the juices has evaporated.
For the pilaf:
Sauté the onion in olive oil.
Add the tomatoes.
Add the water, salt and pepper and bring to a boil.
Wash the rice and drain it.
Add the broth to the boiling ingredients.
Add the rice and when it begins to cook, lower the heat.
Add the herbs.
(Michalis Mavrommatis, Cooking Cypriot food 2013-2014)
Sautéing.
Cooking in a pot.
Additional information and bibliography
Recording: Michalis Mavrommatis (12 years old, student of Emba Primary School) from the narration of his grandmother (place of origin: Choulou, Paphos). See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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