Foti's Karkaletso

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Preparing the Karkaletso

1. Heat the olive oil and butter in a large pot on medium-high heat
2. Add the onions and cook till translucent
3. Add the chicken pieces. Lightly brown them on both sides
4. Add the paprika, mix and cook through a little
5. Add the chicken stock. Bring to a boil; then reduce and simmer for half an hour
6. Add the sauerkraut. Raise the heat to bubbling and then reduce to a simmer for a further 10-15 minutes
7. Add the rice. Raise the heat to bubbling and then reduce to a simmer and continue to cook until the rice is cooked through
8. Test for salt and season to taste

Serving the Karkaletso

1. Serve the karkaletso warm with a few good turns of cracked pepper, a drizzle of EVOO and a generous dollop of Greek yoghurt. For some extra zing, you can squeeze some lemon juice on it too!
2. 6-8 servings

Key Points

• Chicken chops are also known as ‘chicken thighs with bones’
• The sauerkraut will have salt in it, so depending on your seasoning preference, you may or may not want to add additional salt
• If the fluids are completely reduced and the rice hasn’t cooked through yet, add ½ cup of boiled water at a time and continue to simmer the dish till the rice has cooked. You may need to adjust your salt seasoning with the addition of extra water
• Depending on how dry or brothy you would like the dish to be, you can adjust the rice quantity to achieve your preference. Use 1 cup of rice if you prefer a brothy dish or 1 ½ cups of rice if you prefer a ‘drier’ dish
• You can easily switch out the sauerkraut for finely sliced fresh cabbage, if you want a less acidic finish to this dish
• Recipe can be halved easily too