Wednesday, October 23, 2013

Greek-Style Chicken and Rice

If I see a tasty one pot meal that's easy...I'm there! And this was just that. Another thing I love about one pot meals is that usually it will last us a couple days since there's only 2 of us so we get a few meals out of it.


  • 6 chicken breasts or thighs (i always prefer the thigh)
  • salt and freshly ground pepper to taste
  • paprika to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 small yellow onion, minced
  • 1 parsnip, cut into 1/2 inch thick coins
  • 2 carrots, cut into 1/2 inch thick coins
  • 2 garlic cloves, minced
  • 1 1/2 cups uncooked white rice
  • 3 cups chicken stock
  • 1 lemon, juice and zest
  • 1/4 cup fresh dill (i used 1 tbsp dried)
  • 1 large egg
  • 2 tbsp wondra flour (i used regular flour)

  • Season the chicken on both sides with salt, pepper and paprike
  • Heat a dutch oven over medium-high heat. When the pan is hot, add the olive oil and butter along with the chicken pieces. Cook for 6-8 minutes, making sure the chicke is nicely browned. Turn and cook for another 4-5 minutes on the other side. Remove to a plate and set aside.
  • Reduce the heat to medium and add the onion, carrot, parsnip and garlic with a pinch of salt. Cook, stirring occasionally until the veggies are softened and aromatic, about 5 minutes. Next add the rice and toast it with the veggies for a minute or 2. Add the chicken stock, reserving 1/2 cup for later, and bring the mixture to a gentle boil. Add the chicken back in and cook, covered for about 20 minutes, until the rice is tender and the chicken is cooked through. The mixture will still be slightly brothy at this point. Keep it at a simmer. 
  • Whisk together the egg, lemon juice and zest, dill and flour. Add the reserved 1/2 cup stock and whisk together to temper. Stir it in to the rice and chicken mixture to thicken and flavor the rice. Check for seasoning. 
On another note, I was enjoying the sunset last night.

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