Cretan Pilafi with Zygouri and Chicken

Directions

1. Rinse the meats thoroughly and season them with coarse salt.
2. In a large pot, bring water to a boil and add the chicken when boiling.
3. Once it starts boiling, reduce the heat and let it simmer for about 2 hours.
4. Skim well to prevent a heavy taste and bitterness.
5. Test the zygouri to see if it's boiled using a fork. The chicken should be completely dissolved and provide a denser broth.
6. Remove the chicken from the pot with a slotted spoon, season with salt and freshly grated pepper, and cover it until you prepare the pilafi.
7. Strain the broth to ensure it's clear without any residual solids (bones, small pieces of meat, etc.).
8. The ratio to use is 1 part rice to 3 parts broth.
9. Place the broth on the heat and as soon as it boils, gradually add the rice while stirring slowly (a little at a time).
10. Reduce the heat and continue to stir gently for about 20 minutes.
11. The rice is ready when it sticks to your tooth. A minute before removing it from the heat, add lemon juice and zest.
12. Remove from heat.
13. In a small pot, heat (but do not burn) the butter and pour it over the rice.
14. Mix well and place a clean cloth on top of the pot, then cover it with the lid for 4-5 minutes.
15. Serve hot.
Throughout Crete, you'll encounter variations of this dish. Some housewives add dried, coarsely chopped onion or even tomato to the broth for extra flavor. Others include lemon thyme at the end. Some prepare thick macaroni in the broth and serve it with grated myzithra cheese. Others accompany the pilafi with yogurt.