A special recipe by Grigorios Zeibekis
Method
Boil and pull apart a chicken
Chop the onions the spring onions, dill and parsley
Cut the tender vine leaves into strips
Place the rice in the caserole
Add olive oil and mix well
Preheat the oven at 180 degrees
Fry the onion and spring onion and add the dill and parsley
Add the retsina or white wine and take it off the fire as soon as it starts to boil
Combine all the ingredients in the caserole and season with salt and pepper
Add the boiled chicken broth. 3 cups of borth for each cup of rice
Place in the oven and after half an hour stir, check the liquids and season as needed.
After 50 minutes, add the grapes and cook for another 10 minutes.
Take it out of the oven and let it sit just before serving with strained yogurt.
Ingredients
1 cooked chicken (boneless and skinless)
2 cups of parboiled rice (150 g per cup)
6 cups chicken broth (160 ml per cup)
1 onion
6 spring onions
150 g fresh, tender grape leaves (or from the glass)
8 tbsp olive oil
1 glass of retsina or white wine (100 ml)
1 small bunch of dill
1 small bunch of parsley
salt and pepper
A few white grapes or large large light colored raisins
Greek yogurt for serving
