Kotopoulo Pilafi
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1360.77 g broiler-fryer chickens, cut in pieces
- 118.29 ml butter, divided
- 1 large onion, finely chopped
- 4.92 ml salt
- fresh ground pepper
- 2.46 ml cinnamon
- 0.25 ml allspice
- 1 garlic clove, minced
- 44.37 ml tomato paste
- 236.59 ml chicken stock
- 236.59 ml long-grain white rice
- 236.59 ml yogurt
- 14.79 ml finely chopped of fresh mint (optional)
directions
- 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.
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