Pic Credit: recipetineats.com
One Pot Greek Chicken and Lemon Rice is a delightful meal that allows you to cook a delicious Greek meal in one pot. It will make cooking easier while making sure that all ingredients combine well to provide a dish which is aromatic as well as flavorful. Perfect for busy weeknights or special family gatherings, and even the skeptics on your list will be satisfied at the end of the day for this meal.
RECIPE INGREDIENTS
Ingredients
- 1 kg chicken thighs (boneless, skinless)
- 2 cups long-grain rice
- 4 cups chicken broth
- 2 medium onions (finely chopped)
- 4 cloves garlic (minced)
- 2 medium lemons (juiced and zested)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley (for garnish)
MEASURES & PRECAUTIONS
- Measure Ingredients Accurately: Make sure you use the right amount of the ingredients to avoid a variation in the product quality. You should use measuring cups for liquids and also when measuring dry foods.
- Check Chicken for Freshness: Chicken that is used should be fresh to enhance on the flavor of the food. You should check the date on the-product to make certain it has not expired and has no off-setting odor.
- Rinse Rice: Wash the rice under cold water before cooking this will reduce on the amount of starch present. This ensures that it is not sticky.
- Use Low-Sodium Broth: If you’re using it to avoid consuming too much salt, don’t use normal chicken bouillon cubes and instead use low sodium chicken bouillon cubes.
- Adjust Seasoning Gradually: Use less salt and pepper and season the food sparingly and then taste. It is always possible to put in more but once you have overdosed the dish with salt, it’s very hard to reverse it.
One Pot Greek Chicken & Lemon Rice Recipe
INGREDIENTS NOTES
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Chicken Thighs vs. Breasts: Dark meat of chicken is preferred for this recipe because thighs are juicy and possess great taste. However, you can use chicken breasts if you want, it has to be white meat.
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Rice Type: Long grain is ideal since it does not stick together and gets fluffy on cooking. Do not use short grain rice because it will be sticky when cooked.
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Broth Options: The homemade chicken broth can really boost the flavor drastically than the broth bought from stores.
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Fresh Herbs: The chopped fresh parsley gives it a bright look at the end; use other herbs such as dill or mint in this dish.
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Lemon Juice Freshness: It is recommended to use only freshly squeezed lemon juice as the bottled types lacks the brightness of freshly juice lemon.
STEP-BY-STEP INSTRUCTIONS
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Prepare Ingredients: This should begin with slicing the onions and dicing the garlic. Squeeze and grind the lemons to get juice and zest respectively, make sure you retain both.
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Sauté Aromatics: In a large heavy bottomed pot ad Dutch oven, heat olive oil over medium heat. Put the chopped onions and stir until they turn into a nice brown color (approximately 5 minutes). Add in minced garlic and sauté for 1 more minute until calamansi’s tangy smell mixes.
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Brown the Chicken: Throw in the chicken thighs realize the taste of them with salt, pepper, oregano, and thyme. Brown it from all sides, this should take you between 5-7 minutes. The caramelization step intensifies the flavor of the food being cooked.
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Add Rice and Broth: When the chicken is halfway done, stop and wash rice immediately putting it into the pot once it has been browned. Mix all these ingredients with a stir. Add in chicken broth followed by the lemon juice and lemon zest.
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Cook Covered: But if it’s to be brought to boil, transfer immediately to a lower heat. Put the lid on the pot and let the rice cook for approximately 25 minutes or until it’s fully cooked and the liquid almost fully absorbed.
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Rest Before Serving: Afterwards, take off from the heat and cover it for another ten minutes prior to serving. During this resting period most of the flavors have a chance to fuse together.
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Garnish and Serve: Stir the rice with a fork before serving. For appearance, sprinkle some parsley over the dish, you’ll find it to be very tasty.
RECIPE TIPS & VARIATIONS
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Add Vegetables: For increased nutrition and color try placing items like bell peppers or peas into the cooking process.
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Spice It Up: For those who wish to cook their vegetables hotter, use the red pepper flakes when frying onions or add diced jalapeños.
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Make It Creamy: To make the sauce thicker add a tablespoon of butter or cream just before serving the dish.
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Substitute Proteins: You can add other proteins such as shrimp or tofu; alter preparation time to match protein type and size.
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Leftover Storage: Any food should be refrigerated in an airtight container and can be stored for up to 3 days; however, it is suggested to warm it up on a stove.
EQUIPMENT
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Large pot or Dutch oven
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Measuring cups and spoons
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Cutting board
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Knife
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Wooden spoon
Note
SERVING TIPS 💡
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Plate Presentation: Serve on a large platter for family-style dining or individual bowls for a more formal setting.
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Pair with Salad: A fresh Greek salad pairs wonderfully with this dish; consider serving it on the side.
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Wine Pairing: A crisp white wine like Sauvignon Blanc complements the flavors beautifully.
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Lemon Wedges on Side: Offer lemon wedges on the side for those who prefer extra citrus flavor.
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Serve Warm: Ensure that this dish is served warm; reheat gently if needed before serving.
If you're looking for a quick and flavorful meal, check out this easy Crockpot Ranch Chicken & Potatoes recipe.
