One Pot Greek Chicken And Lemon Rice Recipes

ONE POT CHICKEN RISONI

One Pot Chicken Risoni image

A great one pan meal for midweek, loaded with vegetables and Greek flavours! The list of ingredients is looks long, but there's actually a lot of repeat ingredients. :) Watch the video to see how simple this is to make!

Provided by Nagi | RecipeTin Eats

Time 50m

Number Of Ingredients 20

Ingredients

1 lb / 500g chicken thighs (, boneless skinless (or breast), cut into2cm / 4/5" pieces)
2 garlic cloves (, minced)
1 tbsp dried oregano
1 lemon - zest of the whole lemon and juice of HALF the lemon
1 tbsp olive oil
Salt and pepper
2 tbsp olive oil
2 garlic cloves (, minced)
1 small onion (, diced)
2 zucchinis (, diced)
1 red bell pepper/capsicum (, sliced)
1 tbsp dried oregano
2 1/2 cups chicken broth
14 oz / 400g canned crushed tomatoes
2 tbsp tomato paste
1 cup orzo/risoni
1 punnet cherry tomatoes
Salt and pepper
Crumbled feta cheese
Fresh oregano leaves

Steps:

Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes.
Preheat oven to 180C/350F.
Heat 1 tbsp olive oil in a large, deep skillet or dutch oven over high heat.
Cook chicken until lightly browned but still pink inside. Remove from skillet.
Turn heat down to medium high.
Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
Add oregano, chicken broth, canned tomato and tomato paste. Add salt and pepper to taste.
Mix, then add orzo / risoni. Mix, then top with chicken.
Bring to a simmer, scatter over cherry tomatoes then transfer to the oven.
Bake for 15 to 20 minutes, until orzo/risoni is just cooked - tender but still firm. (Note 1)
Remove from oven, drizzle with juice of remaining 1/2 lemon. Garnish with feta and fresh oregano leaves, if desired, then serve.

ONE-POT GREEK LEMON CHICKEN AND RICE

One-Pot Greek Lemon Chicken and Rice image

This Greek lemon chicken meal is made entirely in one pan, and is completely packed with classic Greek flavors! Garnish with minced fresh parsley and lemon zest.

Provided by Chef Nate

Categories World Cuisine Recipes European Greek

Time 1h35m

Yield 6

Number Of Ingredients 17

Ingredients

8 cloves garlic, or more to taste, minced
2 tablespoons olive oil, or more as needed
4 teaspoons dried oregano
2 teaspoons dried minced onion
lemons, zested
1 teaspoon kosher salt
1 teaspoon ground black pepper
6 medium skinless, boneless chicken breasts
3 tablespoons olive oil
2 large yellow onions, peeled and diced
10 cloves garlic, minced
1 cup long-grain rice
2 ½ teaspoons dried oregano
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
4 cups chicken broth
2 lemons, sliced

Steps:

Whisk garlic, olive oil, oregano, onion, lemon zest, salt, and pepper together in a bowl to form a loose paste for the marinade, adding more oil if necessary. Pour marinade into a resealable plastic bag. Add chicken, massage to coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 15 minutes to overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Add olive oil to a large cast iron or heavy oven-safe skillet and heat over medium-high heat. Add chicken to the skillet and cook until browned, 4 to 5 minutes per side. Transfer chicken to a plate and wipe the skillet lightly with a paper towel to remove any blackened bits, reserving some cooking grease in the pan.
Reduce heat to medium and add onions to the skillet. Cook until softened and slightly charred, 3 to 4 minutes. Add garlic and cook for 1 minute. Stir in rice, oregano, salt, and pepper; cook for 1 minute. Pour in chicken broth, raise temperature to medium-high, and bring to a simmer. Cover with a lid or aluminum foil.
Transfer skillet to the preheated oven, and bake for 15 minutes. Remove from the oven, place reserved chicken on top of the rice mixture, cover, and return to the oven; bake for 20 minutes. Uncover, place lemon slices atop chicken and rice, and bake until all liquid has been absorbed, rice is tender, and chicken is cooked through, another 10 to 15 minutes.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 25.9 g, Cholesterol 68.6 mg, Fat 14.9 g, Fiber 4 g, Protein 27.6 g, SaturatedFat 2.4 g, Sodium 1855.3 mg, Sugar 3.7 g

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