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    You are in: Home / Greek / Greek Chicken and Rice Recipe
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    Greek Chicken and Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    tranch's Note:

    Kottopoula Me Pilafi - Chicken and Rice

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    Units: US | Metric


    1. 1
      In a large saucepan melt butter over medium heat and add chicken.
    2. 2
      Brown on all sides then remove from pan and set aside.
    3. 3
      Add onion and tomato and saute until onion turns translucent.
    4. 4
      Stir in oregano and lemon juice.
    5. 5
      Add rice and stir well to combine and coat all grains of rice.
    6. 6
      Add chicken stock, stir and return chicken to pot.
    7. 7
      Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed.
    8. 8
      Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.

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    Ratings & Reviews:

    • on July 25, 2009


      Excellent blend of ingredients!. We loved it with the rice and will have it again.

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    • on November 13, 2001


      Wow this recipe makes a lot of food. The oregano and lemon juice were a little overpowering, I would reduce them by half. When I re-heated some left-overs I added some hot italian sausage that I had pre-cooked - it was a marriage made in heaven!!

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    • on January 22, 2001


      It's between three and four stars, really. Easy to make and good tastin'. It's stick-to-your-ribs stuff, it's like chicken paella, and that's pretty good. I am glad I made it, I will make it again, it will be my lunch for the next three weeks.

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    Read All Reviews (4)


    Nutritional Facts for Greek Chicken and Rice

    Serving Size: 1 (689 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1068.6
    Calories from Fat 417
    Total Fat 46.3 g
    Saturated Fat 18.3 g
    Cholesterol 224.0 mg
    Sodium 627.3 mg
    Total Carbohydrate 89.3 g
    Dietary Fiber 2.9 g
    Sugars 7.8 g
    Protein 68.7 g

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