Kotopoulo Pilafi
Elevate your dinner table with the comforting flavors of Kotopoulo Pilafi, a traditional Greek chicken and rice dish that's both hearty and aromatic. This one-pot recipe features tender, golden-browned chicken simmered with fragrant spices like cinnamon and allspice, along with a medley of vegetables for a rich and flavorful broth. The rice soaks up all the savory goodness, creating a perfectly fluffy, melt-in-your-mouth texture. Finished with a sprinkle of fresh parsley and a bright squeeze of lemon, this easy yet elegant dish is perfect for family dinners or special occasions. Ready in just over an hour, Kotopoulo Pilafi is an irresistible combination of simplicity and classic Mediterranean flavors that will become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 3 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 3 minced Garlic cloves
- 1 large, peeled and diced Carrot
- 1 diced Celery stalk
- 6 cups Chicken broth
- 1 Bay leaf
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 2 cups Rice (short or medium grain)
- 2 tablespoons, chopped Fresh parsley
- 1 cut into wedges for serving Lemon
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Rinse the chicken under cold water and pat it dry using paper towels. Season it generously with salt and black pepper inside and out.
Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Brown the chicken on all sides until golden, about 8-10 minutes. Remove the chicken from the pot and set it aside.
In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté until softened and fragrant, about 5 minutes.
Return the chicken to the pot and add the chicken broth, bay leaf, cinnamon, and allspice. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 45 minutes to 1 hour, or until the chicken is fully cooked and tender.
Carefully remove the chicken from the pot and set it aside to cool slightly. Skim any excess fat from the broth, if necessary.
Stir the rice into the pot with the broth and adjust seasoning with salt and pepper as needed. Cover and cook on low heat for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
While the rice is cooking, shred the cooled chicken into bite-sized pieces, discarding the skin and bones.
Once the rice is cooked, return the shredded chicken to the pot and gently stir to combine. Let it warm through for a few minutes.
Garnish the Kotopoulo Pilafi with fresh parsley and serve hot with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.6 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
