Kotopoulo Pilafi

Name: Kotopoulo Pilafi: Greek Chicken and Rice
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Ingredients: 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 white rice; 1/2 pint yogurt; 1 tablespoon finely chopped of fresh mint (optional)

Jump to ingredients

Kotopoulo pilafi is a traditional Greek one-pan dish of tender braised chicken simmered with cinnamon and tomato, served alongside buttered rice and cooling yogurt. Its warmth and simplicity make it a classic comfort meal.

🏷️Chicken 🏷️Long grain rice 🏷️Poultry 🏷️Rice 🏷️Meat 🏷️Greek

Total

2h

Servings

4

Recipe Source

View original recipe

From Food.com · by Kayori

Was this recipe helpful?

Tips & Notes

Pro tips

Brown chicken pieces thoroughly in butter on all sides before adding other ingredients—this develops flavor and color for the finished dish.
Measure the pan juices after simmering chicken; you need exactly 2 cups for rice. Reduce on high heat or add water to hit this target for proper rice texture.
Toast the rice briefly in the hot pan juices before covering to simmer—this prevents mushiness and adds subtle depth.
Brown the butter until it foams and turns light golden; this nutty flavor makes a significant difference when tossed through the finished rice.

Substitutions

Long-grain white rice → brown rice (increase simmer time to 30–35 minutes)
Butter → olive oil (use 1/3 cup divided; omit browning step as oil won't brown the same way)
Plain yogurt → Greek yogurt (use as-is; will be thicker and tangier)
Fresh mint → dried oregano or parsley (halve the amount; oregano adds a Greek note)

Storage & make-ahead

Store in an airtight container up to 2 days refrigerated. Reheat gently over low heat with a tablespoon of water per serving, stirring occasionally, until heated through.

Equipment

large Dutch oven or heavy-bottomed pot with lid

Common Questions

How long does kotopoulo pilafi take to cook?

Total time is approximately 1 hour 15 minutes: 45 minutes for braising chicken, then 20 minutes for rice to cook in the measured pan juices.

Can I use chicken breasts instead of a whole cut-up bird?

Yes, but reduce the braising time to 25–30 minutes since breasts cook faster than mixed thighs and legs. Check for tenderness before proceeding to the rice step.

What if I don't have fresh mint for the yogurt?

Mint is optional; the yogurt side dish is delicious on its own. Dried mint can substitute at half the amount, or omit entirely.

How do I know when the rice is done?

Cook for 20 minutes covered; rice should be tender and absorb all the liquid. If liquid remains, continue cooking a few minutes longer.

Can this dish be made ahead?

Yes. Complete through step 5, then cool and refrigerate up to 2 days. Reheat gently over low heat with a splash of water until chicken and rice warm through.