Greek Chicken and Rice

tranch's Note:

Kottopoula Me Pilafi - Chicken and Rice

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 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

Directions:

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

Reviews

[KCHomeCook]

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

[msintrepid]

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!!

[Michael Dahlquist]

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.