One Pot Greek Chicken & Lemon Rice



One Pot Greek Chicken & Lemon Rice , .


"Recipe video above. This is not an authentic Greek dish (as far as I know!) but it is made using classic Greek ingredients. The beauty of this is that it is all made in one pot / pan. Cooking the rice… "


Recipe video above. This is not an authentic Greek dish (as far as I know!) but it is made using classic Greek ingredients. The beauty of this is that it is all made in one pot / pan. Cooking the rice…

Total Time: 60 Minutes, Servings: 5 Servings

Ingredients :
  • CHICKEN AND MARINADE
  • 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)(Note 1)
  • 1 - 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
  • 1 tbsp dried oregano
  • 4 garlic cloves, minced
  • 1/2 tsp salt
  • RICE
  • 1 1/2 tbsp olive oil, separated
  • 1 small onion, finely diced
  • 1 cup / 180g long grain rice , uncooked (Note 6)
  • 1 1/2 cups / 375 ml chicken broth / stock
  • 3/4 cup / 185ml water
  • 1 tbsp dried oregano
  • 3/4 tsp salt
  • Black pepper
  • GARNISH
  • Finely chopped parsley or oregano (optional)
  • Fresh lemon zest (highly recommended)



Instructions :
  • Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
  • TO COOK
  • Preheat oven to 180C/350F.
  • Remove chicken from marinade, but reserve the Marinade.
  • Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
  • Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
  • Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
  • Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
  • Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
  • Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.



Copyright: www.uniquegiftstips.com

Comment 8899 / Based On 8899 Total User

Rated 4.8 / Based On 8899 Customer Reviews
Recipe video above. This is not an authentic Greek dish (as far as I know!) but it is made using classic Greek ingredients. The beauty of this is that it is all made in one pot / pan. Cooking the rice…

Follow By Email