Kotopoulo Pilafi (Greek Chicken Pilaf)
by Helen W
Posted January 3, 2007

Things to prepare:

1 Spring chicken (cut into pieces)
1 Teaspoon of ground allspice
1 Large onion, chopped
1 Large clove garlic, pressed
2/3 (6 ounce) can of tomato paste
4 Cups (or more) water
1 Teaspoon ground cinnamon
1 Cup Uncle Ben�s converted rice
2 Tablespoons butter or olive oil
Salt and Pepper

Instructions:

1) In a large pot or Dutch oven, over medium heat, melt butter or heat olive oil, turning pot so that the bottom is coated.
2) Brown the chicken in butter or oil, turning chicken to brown all sides.
3) When chicken has browned, reduce heat to low. Add onion and cook until onion is transparent. Add garlic. Stir often to prevent burning or sticking to pan.
4) Mix one cup of water with the tomato paste until smooth.
5) Add the tomato mixture to the pot and stir. Let cook for about ten minutes.
6) Add the cinnamon, allspice, salt (about 1 teaspoon) and pepper (to taste).
7) Add enough of the water to cover the chicken. Bring mixture to a boil, then cover and reduce heat to medium low.
8) Cook about 45 minutes or until chicken is almost tender.
9) Add the rice and more water, if necessary. There should be about three cups of water in the pot.
10) Cover and bring back to a boil. Reduce heat. Cook about 30 minutes, stirring frequently to prevent sticking, until chicken is tender and rice is done.
11) Remove from heat immediately.
12) Optional: Melt 2 tablespoons of butter until it�s brown and bubbly.
13) Pour over the chicken and rice and fluff with a fork. This adds a nice, nutty flavor, but can be omitted if you�re watching fat and calories.

Serving suggestion: serve with Greek salad, crusty bread and a glass of wine.

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