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Kotopoulo me pilafi

List of Ingredients







Chicken with Rice Casserole



Ingredients

1 large free-range chicken, jointed
1 tablespoon thyme
1400 gr. can tomatoes
4 tablespoons olive oil
300 ml water
salt and black pepper
1 large onion, thinly sliced
2 cloves garlic, peeled and thinly sliced
180 gr. long-grain rice, rinsed and drained
1 tablespoon oregano
some chopped parsley

Serves 4 persons!

Rinse and dry the chicken pieces. Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides
until they become golden. Take the chicken out, add and fry the onion and garlic until they are pale brown. Add the
oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up. Bring to the boil. Season with salt
and pepper, add the chicken pieces, cover and cook slowly for about 1 hour. Stir from time to time and turn the chicken pieces
over.
When cooked, take the chicken pieces out and, while the sauce is boiling, add the rice, more seasoning and some of the
parsley. Stir to amalgamate the tomato sauce and the rice well, cover and simmer very gently, without stirring and disturbing
the rice again, for approximately 10 minutes, until the rice feels cooked but is still a little hard. If needed, add a little hot water
during the cooking.
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 5
minutes before serving, so that the rice still cooks in its steam and fluffs up. Then sprinkle with the remaining parsley.
The chicken can be cooked in advance but the rice should be added just before it is to be eaten, otherwise it may become
soggy. If the chicken has been cooked in advance, bring back to the boil, place the chicken pieces on a plate, add the rice in
the boiling sauce and proceed as above.

Recipe



Kotopoulo me lahanika

Chicken with Summer Vegetables



Serves 4 persons!

As an alternative to the Kotopoulo me pilafi - Chicken with Rice Casserole above, instead of the rice, add 700 gr. green
beans, trimmed and rinsed, for the last 20-30 minutes.
Or add 1 kg courgettes or aubergines, trimmed, rinsed and sliced thickly. Aubergines should be immersed in salted water for
30 minutes first, then rinsed and squeezed gently. For more delectable results fry them first, add them to the casserole and
simmer for a further 10 minutes in order to amalgamate the different flavours.