Tuesday, February 5, 2019
This is not an authentic Greek Chicken recipe (as far as I know!) but it is made using classic Greek ingredients. It uses the same technique I use for my One Pot Mexican Chicken and Rice. There’s nothing tricky or ground breaking, it’s just about getting the liquid to rice ratio right. Rice baked in the oven requires a lot more water than when it’s cooked on the stove. And when you plop chicken on top of the rice, it drops liquid so you need to take that into account.
Big promises I know….but I have third party validation of this. Someone who always tells me the truth about my dishes. Especially “inventions” which I often pass on because I know I’ll get truthful feedback. I do love my friends dearly, but honestly, not everything I make them can be “OMG, this is so delicious!!”
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 with the chicken on top adds extra flavour to the rice because the chicken juices get soaked up by the rice. MARINATING TIME: 20 minutes to overnight. {Recipe video above} SCALE RECIPE using servings slider - hover mouse over Servings.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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 (Note 6 for other rice)
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
Get the instruction @ www.recipetineats.com
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