Best Kottopoula Me Pilafi Chicken And Rice Recipes

Kotopoulo Pilafi image

Provided by Kayori

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Kottopoula Me Pilafi - Chicken and Rice image

Provided by truebrit

Categories Chicken

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

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.