*  Exported from  MasterCook II  *

                       Chicken And Rice Avgolemono

Recipe By     : Weight Watchers, Feb 1994
Serving Size  : 6    Preparation Time :0:00
Categories    : Greek                            Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Vegetable oil
   1      c             Onion -- chopped
  12                    Chicken drumsticks (3 oz ea) --
                        - skinned
   3      c             Low sodium chicken broth
   6      oz            Long-grain white rice
     1/2  c             Liquid egg substitute
   2      tb            Flour
   3      oz            Lemon juice -OR-
   2                    Lemons -- juice of
  20      oz            Frozen chopped spinach (4 c) --
                        - thawed, thoroughly drained,
                        - squeezed  dry
   6                    Fresh dill sprigs --
                        - chopped -OR-
   2      ts            Dried dill
                        Lemon slices -- for garnish,
                        - (optional)

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.

Add chicken broth and rice to saucepan and stir until rice gains are
separated. Return chicken to pan; cover and simmer until chicken is
cooked through, about 15 minutes.

While chicken and rice are simmering, whisk together egg substitute,
flour and lemon juice in a small bowl, set aside.

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 egg mixture and stir until just heated
through, about 1 minute.

To serve, spoon rice mixture onto serving platter; top with chicken
and garnish with lemon slices.


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