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    You are in: Home / Greek / Kotopoulo Pilafi Recipe
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    Kotopoulo Pilafi

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Kayori's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Add salt, pepper, cinnamon, allspice, garlic, and tomato paste, and cook 2-3 minutes longer, stirring frequently.
    3. 3
      Pour in chicken stock, cover, and simmer for 45 minutes, or until chicken is tender. Remove chicken from pan and keep warm.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Return chicken to the pan to heat through. Serve with a side dish of yogurt, mixed with mint, if desired.

    Ratings & Reviews:

    • on September 30, 2009

      This is the best kotopoulo pilafi ever! bravo!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kotopoulo Pilafi

    Serving Size: 1 (392 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1190.1
    Calories from Fat 696
    Total Fat 77.3 g
    Saturated Fat 30.8 g
    Cholesterol 326.0 mg
    Sodium 1195.4 mg
    Total Carbohydrate 48.4 g
    Dietary Fiber 1.8 g
    Sugars 6.9 g
    Protein 71.4 g

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