ONE POT GREEK CHICKEN & LEMON RICE #BREAKFAST #CHICKEN
I need to state the star of this dish is the chicken. In any case, that would lie you. Since this, my companions, is about the RICE! This is an awesome Greek Chicken formula for occupied weeknights since it's so quick to get ready and it's everything made in one pot. Truly!
What makes this rice so exceptional, you may inquire? All things considered, it resembles cooking the rice in triple quality chicken stock in light of the fact that the chicken is cooked ON TOP of the rice. So it gets the full advantage of the considerable number of juices from the chicken saturating it while it cooks. Include the new kinds of lemon and blast! You will take the breath away anybody you serve this as well!
Huge guarantees I know… .however I have outsider approval of this. Somebody who consistently discloses to me reality with regards to my dishes. Particularly "developments" which I frequently pass on the grounds that I know I'll get honest criticism. I do love my companions profoundly, however truly, not all that I cause them to can be "OMG, this is so scrumptious!!" (Seriously, I adore my companions, love them to bits!)
This isn't a credible Greek Chicken formula (apparently!) yet it is made utilizing exemplary Greek fixings. It utilizes a similar strategy I use for my One Pot Mexican Chicken and Rice. There's not much or weighty, it's just about getting the fluid to rice proportion right. Rice prepared in the broiler requires much more water than when it's cooked on the stove. What's more, when you thud chicken over the rice, it drops fluid so you have to consider.
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:
- 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.
For more detail :http://bit.ly/2ZwqNro
