Greekchickenrice Recipes
GREEK CHICKEN & RICE
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
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 AND RICE
Make and share this Greek Chicken and Rice recipe from Food.com.
Provided by tranch
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan melt butter over medium heat and add chicken.
- Brown on all sides then remove from pan and set aside.
- Add onion and tomato and saute until onion turns translucent.
- Stir in oregano and lemon juice.
- Add rice and stir well to combine and coat all grains of rice.
- Add chicken stock, stir and return chicken to pot.
- Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed.
- Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.
Nutrition Facts : Calories 1068.7, Fat 46.3, SaturatedFat 18.3, Cholesterol 224.1, Sodium 627.3, Carbohydrate 89.4, Fiber 3, Sugar 7.8, Protein 68.7
GREEK CHICKEN
A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.
Provided by Karen
Categories World Cuisine Recipes European Greek
Time 8h45m
Yield 8
Number Of Ingredients 7
Steps:
- In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg
GREEK CHICKEN RICE
This is a traditional recipe for chicken from alpine central Greece. Its a usual Sunday dish in those places! It can be made with all shorts of chicken (deboned, fillets...) or turkey!
Provided by katia
Categories One Dish Meal
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put enough water in a pot and boil the chicken pieces with the onions unchopped. Boil until chicken is tender. Take off the chicken and the onions and reserve the broth for later use in the recipe.
- Place in a casserole dish the onions cut them in large pieces. Then add feta crumbs,the parsley and the rice. Mix well.
- Put on top the chicken and 1.5 cup of chicken broth. Add the butter.
- Bake for 45 minutes at 200°C - (350F).
- Mix the eggs with the remaining chicken broth and add them to the casserole.
- Bake for 30 minutes more at the same temperature.
Nutrition Facts : Calories 728.1, Fat 47.9, SaturatedFat 22.5, Cholesterol 292.4, Sodium 1434.3, Carbohydrate 24.5, Fiber 1.8, Sugar 7.1, Protein 47.8
3-STEP GREEK CHICKEN & RICE SKILLET
Made with juicy chicken thighs, this 3 Step Greek Chicken & Rice Skillet is a winner on three counts: It's fast, easy and delicious.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Heat dressing in large deep nonstick skillet on medium heat. Add chicken; sprinkle with oregano. Cook 5 min., stirring once.
- Add vegetables and broth; simmer 5 min. Stir in rice; cover. Simmer 5 min. Turn off heat. Let stand, covered, 5 min. or until liquid is absorbed.
- Grate 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges; serve with chicken and rice mixture.
Nutrition Facts : Calories 440, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 27 g
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ONE-POT GREEK CHICKEN & RICE - DIMITRAS DISHES
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- Combine the lemon juice, olive oil, and grated garlic in a small bowl. Add the oregano and whisk together until combined.
- Place the chicken thighs in a bowl or on a tray. Pour the marinade over the chicken and season with salt, pepper, and cumin powder. Toss to coat all around. Set aside.
- The chicken can be stored in the refrigerator (in an airtight container overnight for maximum flavor). If marinating overnight, allow the chicken to come to room temperature before cooking.
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