My Mother’s Special Sunday Lunch – Greek Chicken with Passata Sauce, Risoni-Rice and Baked Okra Recipe

I remake my mother’s Special Sunday Lunch – Kotopoulo Kokkinisto me Bamies kai Pilafi – a step-by-step guide on how to make a traditional Greek Chicken in a Tomato Sauce served with Risoni-Rice and Baked Okra Recipe. My mother would prepare this dish when she had special guests for lunch on a Sunday. I learned how to make it and I have been doing the same for many years!

Click here to see the Greek Risoni-Rice Recipe.

My Mother's Special Sunday Lunch - Greek Chicken with Passata Sauce, Risoni-Rice and Baked Okra Recipe

Course lunch
Cuisine Greek
Keyword chicken, okra, rice, sunday lunch


For the kotopoulo kokkinisto you will need…

  • ½ cup extra virgin olive oil (EVOO)
  • 2 medium brown onions, diced
  • 3-4 garlic cloves, crushed
  • Dried chillies, to taste
  • 12 chicken thighs
  • 1.5-2 tsp salt
  • 1.5 tsp black pepper, cracked
  • 675 ml passata

For the okra you will need…

  • 1 kg okra
  • EVOO
  • Salt

For the risoni-rice (pilafi) using a rice cooker you will need…

  • cup risoni
  • ⅛-¼ cup EVOO
  • 2 cups medium grain rice
  • 2 tsp salt
  • 2 ½ cups water


Preparing the kotopoulo kokkinisto

  1. Sauté the brown onions with the EVOO, in a medium-large pan, on medium-high heat, till lightly golden

  2. Add the garlic and sauté very briefly

  3. Add the chicken thighs and brown on each side – if using a non-stick pan – or till some fond forms if not using a non-stick pan

  4. Add the dried chillies, salt, pepper and passata and stir through

  5. Heat till it comes to a gentle boil

  6. Cover pan with slightly vented aluminium foil and bake in an oven preheated to 180°C for 1 hour

  7. Remove the foil and bake for a further 15-20 minutes, till the chicken browns a little and all of the water has been reduced out of the pan

Preparing the okra

  1. Using a paring knife, make an angled incision into the okra just below the visible line that separates the stalk from the fruit. Continue cutting around the okra to form a conical pyramid at the top of the okra.

  2. Wash the okra and drain

  3. Place in a medium to large pan, drizzle with EVOO and season with salt

  4. Bakein an oven preheated to 180°C for 30 minutes or so, till the okra brown on the underside

  5. Thentoss them in the pan and return them to the oven for 15-20 minutes so they brown some more

For therisoni-rice using a rice-cooker

  1. Brown the risoni with the EVOO in a fry pan

  2. Wash the rice well

  3. Add the rice, risoni, water and salt to the rice-cooker and cook according to the Rice-Cooker’s cooking instructions

    Alternatively, if you would like to use a regular pot to cook the risoni-rice, follow this method -

Serve the kotopoulo kokkinisto me bamies kai pilafi

  1. Fill a lightly-oiled cup with the pilafi and gently pack it in

  2. Turn the cup upside down over a serving plate and gently tap it to release the mound of pilafi

  3. Add 1-2 chicken thighs to the plate and pour some of the tomato sauce on top

  4. Add okra to the plate and a generous dollop of thick Greek yoghurt

    Kali Orexi!

Recipe Video


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