Cuencos de Pollo Estilo Griego

Ingredientes

• 1 1/2 lbs (675g) chicken breast
• 2 tablespoons frying oil (divided)
• 1 1/2 tablespoons lemon juice
• zest of 1 lemon
• 1/2 teaspoon garlic powder
• 1 tablespoon oregano
• 3 tablespoons flour
• salt and pepper (to taste)
• 1 English cucumber
• 1/2 cup Greek yogurt
• 2 teaspoons lemon juice
• 1 clove garlic
• 1 tablespoon chopped dill
• salt and pepper (to taste)
• 1/3 English cucumber
• 2 medium tomatoes
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 small red onion
• 1 tablespoon chopped parsley
• 1 1/2 ounces (45g) feta cheese (crumbled)
• 5 kalamata olives
• salt and pepper (to taste)
• 2 tablespoons olive oil (or butter)
• 2 cloves garlic
• 1 cup (190g) uncooked long grain rice
• 1/4 teaspoon dried oregano
• 1 1/2 cups chicken broth
• zest of 1 lemon
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• salt and pepper (to taste)

Preparación

1. 1

   --- Make tzatziki: ---

2. 2

   Peel the cucumber and grate it on the large holes of a box grater. Sprinkle with 1 teaspoon of salt and let stand for about 20 minutes to help draw out moisture from the cucumber

3. 3

   Wrap the grated cucumber in a clean kitchen cloth and wring as much water as possible. Discard the water.

4. 4

   In a medium bowl, combine drained cucumbers, Greek yogurt, grated garlic clove, olive oil, vinegar, lemon juice, and finely chopped dill. Season the sauce with salt and pepper.

5. 5

   --- Make lemon rice: ---

6. 6

   Finely chop garlic (preferably with a knife and not a garlic press). Heat the olive oil in a medium pot over low heat. When hot add the garlic and cook for 30 seconds until fragrant.

7. 7

   Add the rice and cook, stirring, for about 30-60 seconds, until all the rice grains are coated in oil.

8. 8

   Add oregano and chicken broth, close the pot with a tightly-fitting lid (preferably transparent so you can see when the rice starts to boil), bring to a boil then reduce the temperature to low and cook for 14 minutes. Take the pot off the heat and leave it (covered) to rest for 10 minutes.

9. 9

   Fluff the rice with a spatula or wooden spoon and season with lemon zest, lemon juice, parsley, salt, and pepper. Stir gently until combined.

10. 10

    --- Make quick cucumber tomato salad: ---

11. 11

    Peel the cucumber and cut into 1/2-inch cubes, cut tomatoes also into cubes. Dice red onion, chop parsley, slice olives.

12. 12

    Add all the ingredients for the salad to a bowl and stir until combined. Season with salt and pepper.

13. 13

    --- Cook the chicken: ---

14. 14

    Cook the chicken breasts in half horizontally so that you have thinner fillets (you can also pound them with a meat tenderizer). Add to a bowl with 1 tablespoon of oil, lemon juice, lemon zest, garlic powder, and oregano. Season with salt and pepper. Stir to coat and leave to marinate for 15-30 minutes.

15. 15

    Remove the chicken from the marinade. Dredge in flour on all sides.

16. 16

    Heat the remaining tablespoon of oil over medium-high heat in a frying pan. Cook chicken fillets in batches, until browned on both sides and cooked through in the center.

17. 17

    Remove from the pan, let rest for at least 5 minutes then cut into slices.

18. 18

    --- Assemble: ---

19. 19

    Divide cooked chicken breast, cucumber tomato salad, lemon rice, and tzatziki dip between 4 bowls.

20. 20

    Enjoy!