Greek Chicken with Rice (Kotopoulo me Ryzi)
Κοτόπουλο με ρύζι Kotopoulo me ryziSay it: koh-TOH-poo-loh meh REE-zee
Kotopoulo me ryzi is a comforting Greek one-pot dish of chicken and rice simmered with onion, carrot, celery, tomato and oregano. It is an everyday family meal, especially in cooler months, and often appears at Sunday tables. The chicken browns first, then cooks with the rice so the grains absorb the savory broth and tomato. Lemon and parsley lift the richness. It tastes homey, gently tangy and deeply savory, with tender chicken and rice that is moist rather than dry.
Greek Chicken with Rice (Kotopoulo me Ryzi)
Κοτόπουλο με ρύζι, Kotopoulo me ryzi
Pronounced koh-TOH-poo-loh meh REE-zee
- Serves
- 4
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Chicken
Rice and aromatics
Method
Pat the chicken dry and season all over with the salt and pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken in batches, skin-side down first, until deep golden, about 5-6 minutes per side, then transfer to a plate.
Lower the heat to medium and add the onion, carrot and celery. Cook, stirring, until softened and the onion is translucent, 6-7 minutes. Add the garlic, tomato paste, oregano and bay leaf and cook for 1 minute, until the paste darkens and smells fragrant.
Add the grated tomatoes and hot stock, scraping up the browned bits from the bottom. Return the chicken to the pot, bring to a gentle simmer, cover and cook for 20 minutes, until the chicken is partly cooked and the broth is flavorful.
Stir in the rinsed rice and a pinch more salt if needed. Cover and simmer gently for 18-20 minutes, until the rice is tender and has absorbed most of the liquid; avoid stirring often so the rice stays fluffy.
Check that the chicken is cooked through—the juices should run clear—and the rice is tender; discard the bay leaf. Stir in the lemon juice and parsley, then taste and adjust the salt.
Remove from the heat and let rest for 5 minutes before serving, so the rice settles and the broth thickens slightly.
Regional variant: Kotopoulo me ryzi avgolemono (chicken and rice with egg-lemon sauce)
Prepare the dish as above but omit the lemon juice at the end. Off the heat, whisk 1 large egg with the juice of 1 lemon. Slowly whisk in a ladleful of hot cooking liquid to temper the egg, then stir the mixture into the pot. Return to very low heat for 1-2 minutes, stirring constantly, until lightly thickened; do not boil or it will curdle.
Cook's notes
- Use a wide, heavy pot with a tight-fitting lid so the rice cooks evenly and stays moist.
- Do not stir the rice too often, or it will become sticky rather than fluffy.
- If the rice looks dry before it is tender, add a splash of hot water; if it is too wet, simmer uncovered for a few minutes.
Serve with
Greek salad and crusty bread; a light white wine or water.
Make ahead and storage
Cool, cover and refrigerate up to 2 days; reheat gently with a splash of stock or water, as the rice thickens.
