Kotopoulo Pilafi Recipes

KOTOPOULO ME PILAFI (CHICKEN WITH RICE CASSEROLE)

KOTOPOULO ME PILAFI (CHICKEN WITH RICE CASSEROLE) image

Categories Soup/Stew Chicken Stew Quick & Easy Dinner Healthy

Yield 4 People

Number Of Ingredients 12

Ingredients

1 large free-range chicken, jointed
1 tablespoon thyme
1400 gr. can tomatoes
4 tablespoons olive oil
300 ml water
salt
black pepper
1 large onion, thinly sliced
2 cloves garlic, peeled and thinly sliced
180 gr. long-grain rice, rinsed and drained
1 tablespoon oregano
some chopped parsley

Steps:

Rinse and dry the chicken pieces. Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden. Take the chicken out, add and fry the onion and garlic until they are pale brown. Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up. Bring to the boil. Season with salt and pepper, add the chicken pieces, cover and cook slowly for about 1 hour. Stir from time to time and turn the chicken pieces over. When cooked, take the chicken pieces out and, while the sauce is boiling, add the rice, more seasoning and some of the parsley. Stir to amalgamate the tomato sauce and the rice well, cover and simmer very gently, without stirring and disturbing the rice again, for approximately 10 minutes, until the rice feels cooked but is still a little hard. If needed, add a little hot water during the cooking. Replace the chicken pieces on top of the sauce, cover the saucepan first with a tea towel and then its lid and let it stand for 5 minutes before serving, so that the rice still cooks in its steam and fluffs up. Then sprinkle with the remaining parsley. The chicken can be cooked in advance but the rice should be added just before it is to be eaten, otherwise it may become soggy. If the chicken has been cooked in advance, bring back to the boil, place the chicken pieces on a plate, add the rice in the boiling sauce and proceed as above.

KOTTOPOULA ME PILAFI - CHICKEN AND RICE

Kottopoula Me Pilafi - Chicken and Rice image

Make and share this Kottopoula Me Pilafi - Chicken and Rice recipe from Food.com.

Provided by truebrit

Categories Chicken

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs chicken parts
1/2 cup butter
2 tablespoons oregano
2 tablespoons lemon juice
1 medium onion, chopped
1 1/2 lbs tomatoes (peeled and chopped)
3 cups long-grain white rice
6 cups chicken stock

Steps:

In a large saucepan melt butter over medium heat and add chicken.
Brown on all sides then remove from pan and set aside.
Add onion and tomato and saute until onion turns translucent.
Stir in oregano and lemon juice.
Add rice and stir well to combine and coat all grains of rice.
Add chicken stock, stir and return chicken to pot.
Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed.
Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.

KOTOPOULO PILAFI

Kotopoulo Pilafi image

PREP AND COOK TIME ARE GUESSES!!! From "Greek Cooking" by Lou Seibert Pappas. Got the book from my B/F's mom, cause this is a major comfort food for him and so I had to snag her copy of the book to get it. Putting here for safe keeping, but still haven't tried it.

Provided by Kayori

Categories Whole Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs broiler-fryer chickens, cut in pieces
1/2 cup butter, divided
1 large onion, finely chopped
1 teaspoon salt
fresh ground pepper
1/2 teaspoon cinnamon
1 dash allspice
1 garlic clove, minced
3 tablespoons tomato paste
1 cup chicken stock
1 cup long-grain white rice
1/2 pint yogurt
1 tablespoon finely chopped of fresh mint (optional)

Steps:

Wash chicken and pat dry. Using large Dutch oven, saute chicken pieces in 3 tablespoons butter, turning to brown on all sides. Add onion and saute until golden.
Add salt, pepper, cinnamon, allspice, garlic, and tomato paste, and cook 2-3 minutes longer, stirring frequently.
Pour in chicken stock, cover, and simmer for 45 minutes, or until chicken is tender. Remove chicken from pan and keep warm.
Pour off pan juices and measure, you should have 2 cups. If necessary add water or reduce quickly to make that amount. Return juices to pan and add bring to a boil.
Add rice, cover, and simmer 20 minutes, or until rice is tender. Heat remaining butter until bubbly and lightly browned in color and pour over rice, tossing lightly with a fork.
Return chicken to the pan to heat through. Serve with a side dish of yogurt, mixed with mint, if desired.

Nutrition Facts : Calories 1190.2, Fat 77.4, SaturatedFat 30.8, Cholesterol 326, Sodium 1195.4, Carbohydrate 48.5, Fiber 1.8, Sugar 6.9, Protein 71.4

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