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Traditional vine leaf rice with chicken

A special recipe by Grigorios Zeibekis


  1. Boil and pull apart a chicken

  2. Chop the onions the spring onions, dill and parsley

  3. Cut the tender vine leaves into strips

  4. Place the rice in the caserole

  5. Add olive oil and mix well

  6. Preheat the oven at 180 degrees

  7. Fry the onion and spring onion and add the dill and parsley

  8. Add the retsina or white wine and take it off the fire as soon as it starts to boil

  9. Combine all the ingredients in the caserole and season with salt and pepper

  10. Add the boiled chicken broth. 3 cups of borth for each cup of rice

  11. Place in the oven and after half an hour stir, check the liquids and season as needed.

  12. After 50 minutes, add the grapes and cook for another 10 minutes.

  13. Take it out of the oven and let it sit just before serving with strained yogurt.


1 cooked chicken (boneless and skinless)

2 cups of parboiled rice (150 g per cup)

6 cups chicken broth (160 ml per cup)

1 onion

6 spring onions

150 g fresh, tender grape leaves (or from the glass)

8 tbsp olive oil

1 glass of retsina or white wine (100 ml)

1 small bunch of dill

1 small bunch of parsley

salt and pepper

A few white grapes or large large light colored raisins

Greek yogurt for serving

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