ONE POT GREEK CHICKEN AND LEMON RICE

What makes this rice so unique, you would possibly ask? well, it’s like cooking the rice in triple strength chook stock due to the fact the hen is cooked ON top of the rice. So it receives the total gain of all the juices from the chook seeping into it at the same time as it chefs. upload the fresh flavours of lemon and boom! you'll knock the socks off all people you serve this too!


Big promises I recognise however i've third birthday celebration validation of this. a person who constantly tells me the fact approximately my dishes. in particular “inventions” which I frequently skip on because I know I’ll get truthful remarks. I do love my friends dearly, however definitely, now not the whole lot I cause them to can be “OMG, this is so scrumptious!!” (seriously, i like my friends, love them to bits!)

So on this precise case, her own family raved approximately the rice so I’m simply passing on that message. ps She turned into brief to factor out that the hen changed into cute too, she simply stated that the megastar of the dish became the rice! I’m completely cool with that!

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
  1. Combine the chicken and Marinade ingredients in a ziplock bag and set apart for at least 20 minutes but preferably overnight.
  2. TO cook
  3. Preheat oven to 180C/350F.
  4. Get rid of chook from marinade, however reserve the Marinade.
  5. Heat half of tbsp olive oil in a deep, heavy based totally skillet (be aware 2) over medium high warmness.
  6. Vicinity the fowl in the skillet, pores and skin side down, and cook until golden brown, then flip and cook dinner the alternative aspect until golden brown. dispose of the bird and set apart.
  7. Pour off fat and wipe the pan with a scrunched up ball of paper towel (to take away black bits), then return to the range.
  8. Warmness 1 tbsp olive oil within the skillet over medium high warmth. add the onion and sauté for a few minutes until translucent. Then add the last Rice ingredients and reserved Marinade.
  9. Permit the liquid come to a simmer and let it simmer for 30 seconds. place the fowl on pinnacle then place a lid on the skillet (note 3). Bake inside the oven for 35 mins. Then put off the lid and bake for a further 10 mins, or till all of the liquid is absorbed and the rice is smooth (so forty five minutes in total).
  10. Eliminate from the oven and allow to rest for 5 to 10 mins earlier than serving, garnished with parsley or oregano and clean lemon zest, if desired.