Chicken and Rice

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!

Course Main Course

Cuisine Greek

Prep Time 5

Cook Time 45

Marinating Time 15 50

Servings

Calories 555kcal

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.

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.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.