Kottopoula Me Pilafi Chicken and Rice
Experience a taste of Greece with *Kottopoula Me Pilafi*—a comforting one-pot dish featuring tender chicken and fluffy lemon-infused rice. This traditional Greek recipe begins with golden-seared chicken pieces simmered to perfection in a fragrant blend of olive oil, garlic, onion, and aromatic bay leaves. The savory chicken stock doubles as the cooking liquid for the long-grain rice, ensuring every bite is imbued with rich, herby flavors and a zesty touch of fresh lemon. Finished with a sprinkle of fresh parsley for a vibrant garnish, this hearty and wholesome dish is perfect for family dinners or special occasions. Packed with Mediterranean flavors and simple techniques, *Kottopoula Me Pilafi* brings the essence of Greek cuisine straight to your table.
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Recipe Information
Ingredients
- 1 about 4-5 lbs Whole chicken
- 3 tablespoons Olive oil
- 1 large, finely chopped Yellow onion
- 3 minced Garlic cloves
- 2 whole Bay leaves
- 6 cups Chicken stock
- 2 teaspoons Dried oregano
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoons Ground black pepper
- 2 cups, rinsed Long-grain rice
- 1 zested and juiced Lemon
- 2 tablespoons, chopped for garnish Fresh parsley
Instructions
Rinse the whole chicken under cold water and pat it dry with paper towels. Cut it into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts). Set aside.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
Add the chicken pieces in batches and brown them on all sides, about 4-5 minutes per side. Remove the browned chicken and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes, scraping up any browned bits from the bottom of the pot.
Return the chicken to the pot along with the bay leaves, chicken stock, dried oregano, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
After 45 minutes, remove the chicken pieces from the pot and keep them warm, covered with foil.
Add the rinsed rice to the pot with the remaining broth. Stir well, cover, and cook on low heat for 18-20 minutes, or until the rice absorbs the liquid and is tender.
Stir in the lemon zest and juice into the rice, fluffing gently with a fork.
Serve the chicken pieces over a bed of the lemony rice. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 3271 mg | 142% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 14.3 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 988 mg | 21% | |
*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.
