Chicken Pilaf (Kotópoulo Pilafi)

 

Chicken Pilaf

(Kotópoulo Pilafi)


 

Cook: 60-90 min

 

 Prep: 8-10 min

 

 

Serves: 4-5

 

 

 

8-10 chicken thighs with skin on

4 tablespoons olive oil

Salt and pepper, to taste

2 onions, chopped

 

18-ounce can tomato sauce

33 cups water, divided

11 cup rice

 

 

 

 

 

 

 

 

Wipe chicken thighs dry with a paper towel and then salt and pepper. Heat olive oil in an 8-quart stock pot over medium heat. Braise chicken by browning each side for 3-4 minutes. Set chicken aside. Sauté onions for 3-4 minutes and then add tomato sauce with ½ cup water. Add chicken back into pot and simmer for about 1 hour. Once chicken is tender, set aside by removing from pot with some of the sauce to keep chicken warm. Chicken should be cooked to a minimum of 1650F. Add 2 ½ cups water to remaining sauce and bring to a boil. Once boiling add 1 cup rice, cover and simmer for 20 minutes until rice is done. Serve rice with chicken.

 


Notes:

1. Patting the chicken dry with a towel removes any water and improves browning of chicken thighs.

2. This is an easy week night dinner.

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