Chicken with yoghurt sauce

Chicken with yoghurt sauce

Kotopoulo me saltsa yaourtiou
Title in Greek: 
Κοτόπουλο με σάλτσα γιαουρτιού
Recipes Categories: 
Preparation Time: 
15 minutes

1 1/2 kilos (3 lbs 6 oz) chicken
1 kilo (2 lbs 4 oz) yoghurt
1 egg
 3 tablespoons butter
Half kilo (1 lb 2 oz) rice
Olive oil

Cooking Time: 
about 1 hour
Cooking Directions: 

- Clean the chicken, cut it into portions and boil it in plenty of salted water. Take the chicken out of the pot; drain the chicken, strain its broth, and keep them separately. 
- Mix 2 tablespoons yoghurt with some oil and coat the chicken pieces with this yoghurt- oil mix
- Place the chicken in a pan and grill it, until it turns golden brown. 
- In the meantime, beat the remaining yoghurt with the egg and put it in a pot over a very low fire. When the yoghurt-egg mix begins to boil, add as much broth, as is necessary to create a thick sauce. 
- Then add the mint, salt and pepper and a scalded tablespoon of butter. Mix everything together. 
- In another pot, boil salted water. Remove the pot from the fire and put the rice in it for 5 minutes to soak. 
- Rinse and drain the rice. Measure 3 parts of the remaining chicken broth to 1 part rice. 
- Boil the broth in a pot and add the rice for 10 minutes. Heat the remaining butter and scald the rice with it. 
- Serve the rice and the chicken with the sauce separately.  

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