Gamopilafo

Method

Heat the olive oil in a large, heavy-bottomed pan and brown the chicken pieces on all sides, then remove and set aside. In the same pan, soften the chopped onions until translucent, then stir in the tomato paste and cook for 2 minutes. Return the chicken to the pan and pour in the white wine, allowing it to reduce slightly for 3 minutes. Add the stock, cinnamon stick, and bay leaf, then bring to a simmer and cook the chicken for 25-30 minutes until tender. Add the rice directly to the pan, stir well to combine with the cooking liquid, and simmer uncovered for approximately 18-20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. Remove from heat, discard the cinnamon stick and bay leaf, then stir through the butter and fold in most of the grated Graviera cheese. Season to taste with salt and pepper, then serve immediately with the remaining cheese scattered over the top.