Chicken And Rice Avgolemono

* Exported from MasterCook II *

Chicken And Rice Avgolemono

Recipe By : Weight Watchers/February, 1994
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Foreign
Greek Low Fat
Rice Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Vegetable Oil
1 Cup Onion -- chopped
36 Ounces Chicken Drumsticks -- skinned, 12, 3-oz ea
3 Cups Low Sodium Chicken Broth
6 Ounces Long-Grain Rice -- white
1/2 Cup Egg Substitute, Liquid
2 Tablespoons Flour
3 Ounces Lemon Juice, Bottled -- OR
2 Each Lemons -- juice of
4 Cups Frozen Spinach -- chopped, thawed*
6 Sprigs Fresh Dill -- chopped OR
2 Teaspoons Dried Dill Weed
Lemon Slices -- for garnish, Opt.

1. In large nonstick saucepan, heat oil. Add chopped onions and cook,
stirring
occasionally, until tender. Add drumsticks and brown on all sides; remove
drum
sticks to a plate.
2. Add chicken broth and rice to saucepan and stir until rice gains are
separat
ed. Return chicken to pan; cover and simmer until chicken is cooked through,
ab
out 15 minutes.
3. While chicken and rice are simmering, whisk together egg substitute, flour
a
nd lemon juice in a small bowl, set aside.
4. With slotted spoon, remove cooked drumsticks to a plate and keep warm. Add
spinach and dill to rice mixture and cook over medium heat, stirring
frequently,
until rice has absorbed all the liquid in the pan, about 5 minutes. Pour in
eg
g mixture and
stir until just heated through, about 1 minute.
5. To serve, spoon rice mixture onto serving platter; top with chicken and
garn
ish with lemon slices.

Each serving (2 drumsticks lus a scant cup of rice mixture) provides 1/2 FA, 1
3
/4 V, 3 1/4 P, 1 B, 25 c.

- - - - - - - - - - - - - - - - - -

NOTES : *2 10-ounce packages spinach, thoroughly drained and squeezed dry. 36
o
unces chicken drunsticks = Twelve 3 ounce skinned drumsticks.