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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

After 45 minutes, remove the chicken pieces from the pot and keep them warm, covered with foil.

Step 7

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.

Step 8

Stir in the lemon zest and juice into the rice, fluffing gently with a fork.

Step 9

Serve the chicken pieces over a bed of the lemony rice. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(4620.3g)

Amount per serving	% Daily Value*
Calories	1794.6

Total Fat 79.6g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 263.9mg	0%
Sodium 3271.0mg	0%
Total Carbohydrate 143.6g	0%
Dietary Fiber 7.4g	0%
Total Sugars 14.3g
Protein 126.7g	0%

Vitamin D 0IU	0%
Calcium 295.7mg	0%
Iron 17.8mg	0%
Potassium 988.3mg	0%

*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.

Source of Calories

Fat: 39.9%

Protein: 28.2%

Carbs: 32.0%