Chicken and Rice
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Additional Time
15 hrs 50 mins
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Servings
4
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Calories
555 kcal
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Course
Main Course
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Cuisine
Greek
Chicken and Rice
Report
Our Chicken and Rice are cooked in one pot in a flavorful, lemony broth. This weeknight dinner is so easy that even beginner cooks will succeed!
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Ingredients
- 4-6 large chicken thighs skin-on and boneless
- 2 lemons plus extra for serving
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- sea salt
- freshly ground pepper
- 1 cup basmati rice or your favorite long-grain rice
- 2½ cups chicken stock
Instructions
- Place the chicken thighs in a large mixing bowl. Finely grate the zest from one lemon. Squeeze in the juice, then add two tablespoons of olive oil, garlic powder, dried oregano, sea salt, and black pepper.Massage the marinade into the chicken well.
- Place a large skillet wide enough to comfortably fit the chicken and drizzle in two tablespoons of olive oil. Add the chicken thighs, skin-side down, and place on medium heat. When the skin is bronzing and starting to crisp, and the chicken is almost done, transfer and place it skin-side up, on a plate.
- Add the butter and the rice and stir thoroughly for a couple of minutes so the rice is coated in the butter, then pour in the chicken stock.Season with sea salt and freshly ground pepper, and bring to a boil for a few minutes. Place in the chicken, so the meat is submerged in the stock but the skin is above the surface to stay crisp. Cook for 35-40 minutes, until the rice is tender and the chicken is cooked through. Check the skillet after 15-20 minutes and add extra stock or water if necessary.
- Serve the chicken and rice with feta cheese, or tirokafteri dip on the side or drizzled over the top, and lemon wedges to go around the table.
Notes
- Marinate the chicken in advance and store it in the fridge for a couple of hours.
- You want to start cooking the chicken in a cold pan so the fat renders and the skin crisps nicely. Don't move the chicken too much. Allow the skin to brown nicely before flipping.
- The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.
- Marinate the chicken in advance and store it in the fridge for a couple of hours.
- You want to start cooking the chicken in a cold pan so the fat renders and the skin crisps nicely. Don't move the chicken too much. Allow the skin to brown nicely before flipping.
- Use a meat thermometer to measure the chicken's internal temperature before removing it from the pan. When it reaches 140°F / 60°C, the chicken is almost ready and can be transferred to a plate.
- When the rice is done and most liquids have evaporated, the chicken's internal temperature should be at 165°F / 74°C.
Nutrition Information
Show Details
Calories
555kcal
(28%)
Carbohydrates
49g
(16%)
Protein
26g
(52%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
115mg
(38%)
Sodium
306mg
(13%)
Potassium
547mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
122IU
(2%)
Vitamin C
29mg
(32%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 49g | 16% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 115mg | 38% |
| Sodium | 306mg | 13% |
| Potassium | 547mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 29mg | 32% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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