Kotopoulo Pilafi

"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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Ready In:
2hrs
Ingredients:
13
Serves:
4
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ingredients

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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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Reviews

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