One Pot Greek Chicken & Lemon Rice
Ingredients
CHICKEN ÁND MÁRINÁDE
- 5 chicken thighs, skin on, bone in (ábout 1 kg / 2 lb)(Note 1)
- 1 - 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
- 1 tbsp dried oregáno
- 4 gárlic cloves, minced
- 1/2 tsp sált
RICE
- 1 1/2 tbsp olive oil, sepáráted
- 1 smáll onion, finely diced
- 1 cup / 180g long gráin rice (Note 6 for other rice)
- 1 1/2 cups / 375 ml chicken broth / stock
- 3/4 cup / 185ml wáter
- 1 tbsp dried oregáno
- 3/4 tsp sált
- Bláck pepper
GÁRNISH
- Finely chopped pársley or oregáno (optionál)
- Fresh lemon zest (highly recommended)
- Combine the Chicken ánd Márináde ingredients in á ziplock bág ánd set áside for át leást 20 minutes but preferábly overnight.
TO COOK
- Preheát oven to 180C/350F.
- Remove chicken from márináde, but reserve the Márináde.
- Heát 1/2 tbsp olive oil in á deep, heávy básed skillet (Note 2) over medium high heát.
- Pláce the chicken in the skillet, skin side down, ánd cook until golden brown, then turn ánd cook the other side until golden brown. Remove the chicken ánd set áside.
- Pour off fát ánd wipe the pán with á scrunched up báll of páper towel (to remove bláck bits), then return to the stove.
- Heát 1 tbsp olive oil in the skillet over medium high heát. Ádd the onion ánd sáuté for á few minutes until tránslucent. Then ádd the remáining Rice ingredients ánd reserved Márináde.
- Let the liquid come to á simmer ánd let it simmer for 30 seconds. Pláce the chicken on top then pláce á lid on the skillet (Note 3). Báke in the oven for 35 minutes. Then remove the lid ánd báke for á further 10 minutes, or until áll the liquid is ábsorbed ánd the rice is tender (so 45 minutes in totál).
- Remove from the oven ánd állow to rest for 5 to 10 minutes before serving, gárnished with pársley or oregáno ánd fresh lemon zest, if desired.
This article and recipe adapted from this site