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Kotopoulo me pilafi   HT  MC  Greek  100mins

Serves 4   Hot  Poultry  Herbs  Grains  Main Course  Gluten Wheat Free Dairy Free  Eggless  Greece  Europe  Mediterranean 

4 tbsp Olive Oil
4 Large Chicken Quarters
1 large Onion, thinly sliced
2 Garlic Cloves, thinly sliced
1 tbsp freshly chopped Oregano
1 tbsp freshly chopped Thyme Leaves
1 x 400g/14oz tin Tomatoes
300ml/10fl.oz. Water
Salt and Black Pepper
175g/6oz Long Grain Rice
Freshly chopped Parsley to garnish


1. Heat the oil in a large saucepan until hot then add the chicken pieces and brown on both sides. Remove with a slotted spoon and set aside.

2. Add the onion and garlic and sauté until lightly browned.

3. Add the oregano, thyme, tomatoes and water, mix well and bring to the boil.

4. Season with salt and pepper then add the chicken pieces, reduce the heat, cover and simmer for about 1 hour, stirring from time to time and turning the chicken pieces.

5. Once cooked, remove the chicken pieces with a slotted spoon and keep warm. Increase the heat until the cooking liquid boils then add the rice, more seasoning and half of the parsley. Mix well, cover and simmer very gently, without stirring, for about 10 minutes, until the rice feels cooked but is still a little hard. Add a little hot water during the cooking if necessary.

7. Replace the chicken pieces on top of the sauce, cover the saucepan first with a tea towel and then its lid and let it stand for 10 minutes before serving, so that the rice still cooks in its steam and fluffs up. Sprinkle with the remaining parsley just before serving.



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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