Kotopoulo Pilaf Recipes

GREEK LEMON CHICKEN AND POTATOES (KOTOPOULO LEMONATO)

Steps:

• To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper.
• Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon juice, the white wine vinegar, the olive oil, the chopped garlic and the peppercorns. Season with salt and pepper and add a good pinch of oregano. (Tip: sprinkle the potatoes with 1 tsp semolina for crispier results)
• Cover with aluminum foil and bake in a preheated oven 180C / 350F for 60-75 minutes in total. 50 minutes into the bake remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes (the remaining time), until your Greek lemon chicken is nicely coloured and crispy on the outside.
• This Greek lemon chicken is ideally served with a refreshing Greek feta salad and lots of sourdough bread aside to dig into all the delicious sauce!!

KOTOPOULO PILAFI

Steps:

• 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.

KOTTOPOULA ME PILAFI - CHICKEN AND RICE

Steps:

• In a large saucepan melt butter over medium heat and add chicken.
• Brown on all sides then remove from pan and set aside.
• Add onion and tomato and saute until onion turns translucent.
• Stir in oregano and lemon juice.
• Add rice and stir well to combine and coat all grains of rice.
• Add chicken stock, stir and return chicken to pot.
• Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed.
• Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.