Grčka piletina na pirinču

Grčka piletina na pirinču

Postupak pripreme

U manjoj posudici izmešajte sok i koricu limuna, origano, izgnječeni beli luk i so. Piletinu stavite u kesu, pa dodajte marinadu, zatvorite kesu i dobro utrljajte. Ostavite da se marinira bar 30 minuta ili u frižideru preko noći.

Uključite rernu da se greje na 180 °C.

Izvadite piletinu iz marinade, ali marinadu sačuvajte. Zagrejte kašiku ulja u posudi sa debljim dnom, koja može u rernu. Na zagrejano ulje stavite piletinu, pa kratko propecite sa svake strane da kožica porumeni. Izvadite piletinu iz posude, a posudu obrišite da uklonite zagorele delove piletine.

Ponovo u posudu sipajte kašiku ulja, pa dodajte sitno seckan luk. Dinstajte kratko, da luk postane staklast. Na luk dodajte pirinač, supu, origano, so i biber. Na kraju umešajte i odvojenu marinadu. Ostavite na šporetu da tečnost proključa. Kad proključa ostavite 30 sekundi na šporetu. Isključite šporet, poređajte piletinu po površini (ako želite, poređajte i jednu polovinu limuna isečenu na kriške), poklopite i sve stavite u rernu. Pecite 30 minuta, pa sklonite poklopac i pecite još desetak minuta.

Izvadite jelo iz rerne, ostavite da se odmori desetak minuta, pa služite posuto seckanim svežim peršunom uz grčki caciki ili kiselu pavlaku.

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