Kottopoula Me Pilafi - Chicken and Rice

Total Time
1hr 20mins
Prep 5 mins
Cook 1 hr 15 mins

Ingredients Nutrition


  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.
Most Helpful

A keeper! The rice is amazing, absolutely delicious and fresh. I did add salt and some black pepper to it, which I think it needs. And I didn't use the full amount of lemon - maybe half the amount, squeezing from a fresh lemon. I guessed on the tomatoes (because I'm no good at estimating weight) and would say that 4 medium sized ones is a good amount for this recipe, chopped very finely. I never worry about peeling them, and it's always fine :). I used basmati rice instead of long-grain, next time I'll try long grain - basmati grains stay separated well, but I think long grain will be nice too. Only 1 problem, hence the missing star: the chicken itself is not very flavorful. Next time, I'll probably marinate it in the lemon juice and oregano with salt and pepper.

Asma June 16, 2007