Kotopoulo Pilafi

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 lbs broiler-fryer chickens, cut in pieces
• 1/2 cup butter, divided
• 1 large onion, finely chopped
• 1 teaspoon salt
• fresh ground pepper
• 1/2 teaspoon cinnamon
• 1 dash allspice
• 1 garlic clove, minced
• 3 tablespoons tomato paste
• 1 cup chicken stock
• 1 cup long-grain rice
• 1/2 pint yogurt
• 1 tablespoon finely chopped fresh mint (optional)

Recipe

• 1 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.
• 2 add salt, pepper, cinnamon, allspice, garlic, and tomato paste, and cook 2-3 minutes longer, stirring frequently.
• 3 pour in chicken stock, cover, and simmer for 45 minutes, or until chicken is tender. remove chicken from pan and keep warm.
• 4 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.
• 5 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.
• 6 return chicken to the pan to heat through. serve with a side dish of yogurt, mixed with mint, if desired.