Directions:

Remove the skin and trim the excess fat off the chicken. Wash meat, drain and cut into pieces. In a large pot, heat the oil and brown chicken on all sides. Add onion and garlic; sauté until tender. Add tomatoes, tomato paste, wine, cinnamon, salt, pepper and 4 cups water. Cover and simmer for 1 hour; add the rice and stir for 5 minutes. Add a little more salt to taste. Simmer on medium low for 30 to 35 minutes, stirring occasionally, until chicken and rice are tender. Add more water if necessary. Remove from the heat and let stand 5 minutes. Serve on a large patter; sprinkle with cheese on top. Serve with Greek salad.

Serves 5 to 6.