Greek Style Rice Pilaf With Chicken Thighs Recipes

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LEMONY GREEK RICE PILAF (PILAFI) RECIPE WITH CHICKEN LEGS



Lemony Greek Rice Pilaf (Pilafi) Recipe with Chicken legs image

The perfect traditional Greek rice pilaf (pilafi) recipe! Fluffy, fragrant rice and crispy, tender, fall of the bone chicken legs with a delicious lemon kick!

Provided by Eli K. Giannopoulos

Categories     Main

Time 25m

Number Of Ingredients 10

8 chicken legs, bone-in and skin on
1 1/2 cup rice (long grain rice or basmati)
2 tbsps butter
1 small red onion, roughly chopped
3 cups chicken stock
juice of 1 lemon (or more if you prefer)
6-7 peppercorns
salt and freshly ground pepper
2-3 tbsps olive oil
150g/5 oz. feta cheese for garnish (optional)

Steps:

  • To prepare this Greek rice pilaf recipe with chicken legs, start by washing thoroughly the chicken legs and pat them dry with some kitchen paper. Drizzle the chicken legs with olive oil, season well with salt and pepper and rub using your hands.
  • Heat a large pan over medium high heat and place the chicken legs inside. Let them colour and cook for about 6 minutes on each side, until the skin is nicely coloured and crispy. Remove the chicken legs from the pan and set side.
  • Now it's time to prepare the Greek rice pilaf. In the same pan add 1-2 tbsps olive oil and the chopped onions and sauté until soft. Add the butter and rice and sauté the rice until translucent. Pour in the chicken stock and lemon juice and deglaze. Add the chicken legs (skin side up) and season well with salt and pepper.
  • Place the lid on, turn the heat down and simmer the Greek rice pilaf for about 15 minutes, until the chicken and rice are cooked and all the liquid has been absorbed.
  • Finish off the Greek rice pilaf with a last minute squeeze of lemon juice, crumbled feta cheese and freshly ground pepper. Enjoy!

GREEK-STYLE RICE PILAF WITH CHICKEN THIGHS RECIPE



Greek-Style Rice Pilaf With Chicken Thighs Recipe image

As a lover of quick and easy dishes, pilafs-simple dishes of rice cooked in broth-come up in my repertoire all the time. They're an insanely easy way to produce a flavor-packed meal in a single pan with minimum fuss.This version combines chicken and rice with Greek flavors.

Provided by Yasmin Fahr

Categories     Entree     Mains

Time 45m

Yield 4

Number Of Ingredients 11

1 pound skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh oregano leaves, divided (see note)
2 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
2 medium cloves garlic, minced or grated with a microplane (about 2 teaspoons)
1 1/2 cups basmati or long-grain rice
2 3/4 cups homemade or store-bought low sodium chicken stock
1 (15-ounce) can artichoke hearts, drained, rinsed and cut into chunks
2 tablespoons fresh juice and 2 teaspoons zest from 1 lemon
3 ounces crumbled feta cheese

Steps:

  • Season the chicken well with salt, pepper, and half of the oregano. Heat the oil in a pot or 12-inch skillet over medium-high heat until lightly smoking. Add the chicken, skin-side down and cook until well browned, 6 to 10 minutes, flip and then brown the other side, 3 to 4 minutes more. Remove to a plate and set aside.
  • Discard all but 1 tablespoon fat from skillet and heat the fat over medium heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 3 minutes. Add the remaining oregano and garlic and cook until fragrant, about 30 seconds.
  • Add the rice, stirring until fragrant and lightly toasted, about 1 minute, then add the stock and artichoke hearts and stir together. Nestle the chicken thighs on top, skin-side up, adjust the heat to maintain a simmer. Cover and cook until the chicken and rice are done 15 to 20 minutes more. Sprinkle with lemon zest, lemon juice, and feta. Serve immediately. This Recipe Appears In One-Pot Wonders: Greek-Style Rice Pilaf With Chicken Thighs

Nutrition Facts : Calories 401 kcal, Carbohydrate 31 g, Cholesterol 123 mg, Fiber 5 g, Protein 30 g, SaturatedFat 6 g, Sodium 1080 mg, Sugar 4 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g

GREEK-STYLE RICE PILAF WITH CHICKEN THIGHS



Greek-Style Rice Pilaf With Chicken Thighs image

Make and share this Greek-Style Rice Pilaf With Chicken Thighs recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 lb skin-on chicken thigh
kosher salt & freshly ground black pepper
2 tablespoons chopped fresh oregano leaves, divided (can sub 2 teaspoons dried oregano)
2 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
2 garlic cloves, minced (about 2 teaspoons)
1 1/2 cups basmati rice or 1 1/2 cups long-grain rice
2 3/4 cups homemade chicken stock or 2 3/4 cups store-bought low sodium chicken broth
1 (15 ounce) can artichoke hearts, drained, rinsed and cut into chunks
2 teaspoons lemon zest
2 tablespoons fresh juice (from about 1 lemon)
3 ounces crumbled feta cheese

Steps:

  • Season the chicken well with salt, pepper and half of the oregano. Heat the oil in a pot or 12-inch skillet over medium-high heat until lightly smoking. Add the chicken, skin-side down and cook until well browned, 6 to 10 minutes, flip and then brown the other side, 3 to 4 minutes more. Remove to a plate and set aside.
  • Discard all but 1 tablespoon fat from skillet and heat the fat over medium heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 3 minutes. Add the remaining oregano and garlic and cook until fragrant, about 30 seconds.
  • Add the rice, stirring until fragrant and lightly toasted, about 1 minute, then add the stock and artichoke hearts and stir together. Nestle the chicken thighs on top, skin-side up, adjust the heat to maintain a simmer. Cover and cook until the chicken and rice are done 15 to 20 minutes more. Sprinkle with lemon zest, lemon juice and feta. Serve immediately.

Nutrition Facts : Calories 741, Fat 33.1, SaturatedFat 10.2, Cholesterol 117.3, Sodium 1484.6, Carbohydrate 72.1, Fiber 12.4, Sugar 4.4, Protein 39.5

ONE-TRAY CHICKEN WITH RICE PILAF



One-Tray Chicken with Rice Pilaf image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 bone-in chicken thighs, breasts or legs (you can also use pork chops, tenderloins, T-bone steaks, etc.)
4 cloves garlic
2 sweet potatoes or any other kind of potato or root vegetable, cut into quarters or large chunks
1 lemon, cut into quarters
1 onion or fennel bulb, leek or cabbage, cut into quarters or large chunks
1/4 cup olive or other oil
1 tablespoon sturdy herb, such as rosemary, thyme, etc., optional
1 tablespoon of your favorite spice mix (I'm going with Old Bay seafood seasoning for this one)
1 cup long-grain white or brown rice
1 tablespoon olive or other oil
1/2 cup diced onion
2 cups stock or water
Salt

Steps:

  • For the chicken: Preheat the oven to 450 degrees F.
  • Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
  • Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
  • For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

GREEK CHICKEN & RICE



Greek Chicken & Rice image

A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. -Savannah Lay, Baker City, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 teaspoons olive oil
1 jar (12 ounces) marinated quartered artichoke hearts, drained and chopped
1 jar (12 ounces) roasted sweet red peppers, drained and chopped
1/3 cup oil-packed sun-dried tomatoes, chopped
1/3 cup Greek olives, sliced
1 package (8.8 ounces) ready-to-serve brown rice
1 tablespoon minced fresh parsley

Steps:

  • Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

Nutrition Facts : Calories 436 calories, Fat 21g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 26g protein.

GREEK CHICKEN PILAF



Greek Chicken Pilaf image

Make and share this Greek Chicken Pilaf recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 cup chopped yellow onion
2 -3 cloves garlic, minced
3/4 cup long-grain white rice (uncooked)
1 (8 ounce) can tomato sauce
1 lemon, juice of (about 3 tablespoons)
1/4-1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/4 teaspoon salt, to taste
fresh ground pepper
2 1/2 cups cubed cooked chicken breasts
1 1/2 cups chicken broth
1/4 cup crumbled feta cheese
1/4 cup pitted kalamata olive

Steps:

  • In a skillet over medium heat, add oil and let it heat up a bit.
  • Add in onion and garlic; stir/saute for 5 minutes or until tender.
  • Add in rice and cook/stir 1 minute longer.
  • Add in tomato sauce, lemon juice, oregano, sugar, salt, and pepper; stir to combine.
  • Transfer mixture to a 2-quart casserole dish that has been lightly sprayed with non-stick cooking spray.
  • Add in chicken and broth; stir to combine.
  • Cover and bake in a 350° oven for ABOUT 1 hour or until the liquid is absorbed.
  • Sprinkle with feta cheese and olives.
  • Let rest 5-10 minutes before serving.

Nutrition Facts : Calories 279.4, Fat 9.3, SaturatedFat 2.8, Cholesterol 54.6, Sodium 649.6, Carbohydrate 26, Fiber 1.5, Sugar 3.6, Protein 22

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