Description
A simple yet satisfying dish that combines protein and grains in one pot, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound chicken thighs or breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 3 cloves garlic, minced
- 1 lemon, cut in half
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Sear the chicken in the pot until golden brown on both sides, about 4-5 minutes per side, then remove and set aside.
- Add minced garlic and rice to the pot, sautéing for 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Return the chicken to the pot and place the lemon halves on top.
- Cover and cook for about 20 minutes, until rice is tender and has absorbed the liquid.
- Remove from heat and let rest for 5 minutes before serving.
- Garnish with fresh parsley if desired.
Notes
Letting the chicken sit in the flavors enhances the overall experience. Serve with a Greek salad or pita bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg