GREEK CHICKEN & RICE
A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. -Savannah Lay, Baker City, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.
Nutrition Facts : Calories 436 calories, Fat 21g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 26g protein.
GREEK CHICKEN AND RICE
Make and share this Greek Chicken and Rice recipe from Food.com.
Provided by tranch
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan melt butter over medium heat and add chicken.
- Brown on all sides then remove from pan and set aside.
- Add onion and tomato and saute until onion turns translucent.
- Stir in oregano and lemon juice.
- Add rice and stir well to combine and coat all grains of rice.
- Add chicken stock, stir and return chicken to pot.
- Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed.
- Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.
Nutrition Facts : Calories 1068.7, Fat 46.3, SaturatedFat 18.3, Cholesterol 224.1, Sodium 627.3, Carbohydrate 89.4, Fiber 3, Sugar 7.8, Protein 68.7
GREEK CHICKEN RICE
This is a traditional recipe for chicken from alpine central Greece. Its a usual Sunday dish in those places! It can be made with all shorts of chicken (deboned, fillets...) or turkey!
Provided by katia
Categories One Dish Meal
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put enough water in a pot and boil the chicken pieces with the onions unchopped. Boil until chicken is tender. Take off the chicken and the onions and reserve the broth for later use in the recipe.
- Place in a casserole dish the onions cut them in large pieces. Then add feta crumbs,the parsley and the rice. Mix well.
- Put on top the chicken and 1.5 cup of chicken broth. Add the butter.
- Bake for 45 minutes at 200°C - (350F).
- Mix the eggs with the remaining chicken broth and add them to the casserole.
- Bake for 30 minutes more at the same temperature.
Nutrition Facts : Calories 728.1, Fat 47.9, SaturatedFat 22.5, Cholesterol 292.4, Sodium 1434.3, Carbohydrate 24.5, Fiber 1.8, Sugar 7.1, Protein 47.8
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- Preheat the oven to 375°F. Season the chicken thighs with salt and pepper. In a small bowl, stir together the dried oregano, garlic powder and the zest of 1 lemon. Rub the mixture evenly over the chicken.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken, skin side down, and sear until the chicken is well browned, 7 to 9 minutes. Remove to a plate and reserve.
- Add the onion and garlic to the skillet and sauté until translucent, about 5 minutes. Stir in the rice and sauté for 1 minute; season with salt.
- Add the chicken broth and bring the mixture to a simmer. Stir in the fresh oregano and the juice of the zested lemon. Slice the remaining 2 lemons and set aside.
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