ONE-POT GREEK CHICKEN & RICE

Ingredients

• 2 pounds (about 5 pieces) chicken thighs, bone-in, and skin removed
• 1 small onion, finely chopped
• 1/3 cup olive oil
• 4 garlic cloves, grated
• 1 and 1.2 cups basmati rice
• 1 and 1/2 cups of​ chicken broth or water
• 1 and 1/2 teaspoon salt
• Black pepper, to taste
• 2-3 tablespoons lemon juice
• 1-2 roasted red peppers, diced
• 4-5 olives, pitted and sliced
• 1/4 cup freshly squeezed lemon juice
• 2-3 tablespoons olive oil
• 4-5 garlic cloves, grated
• 2 tablespoons dried oregano
• Salt and black pepper, to taste
• 1 teaspoon cumin powder
• lemon slices and chopped parsley

Instructions

1. 1

   Make the marinade:

2. 2

   Combine the lemon juice, olive oil, and grated...: Combine the lemon juice, olive oil, and grated garlic in a small bowl. Add the oregano and whisk together until combined.

3. 3

   Place the chicken thighs in a bowl or...: 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.

4. 4

   The chicken can be stored in the refrigerator...: 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.

5. 5

   Make the dish:

6. 6

   Place the rice in a large bowl and...: Place the rice in a large bowl and rinse with cold water, changing the water 3-4 times until it is clear. Cover with cold water and let the rice soak at least 15 minutes.

7. 7

   Place a large (12-inch round) cast-iron skillet or...: Place a large (12-inch round) cast-iron skillet or a Dutch oven pot over medium heat. Add 2-3 tablespoons of oil in the skillet. Place the chicken in the skillet and reserve the marinade for later. (it will be used to flavor the rice)

8. 8

   Brown the chicken 4-5 minutes on each side....: Brown the chicken 4-5 minutes on each side. Set aside on a plate. If there are too many burned bits in the pan, wipe it clean before cooking the onions.

9. 9

   Place the chopped onions with 2-3 tablespoons of...: Place the chopped onions with 2-3 tablespoons of olive oil in the skillet and cook over medium heat until soft and golden. About 10 minutes.

10. 10

    Add the grated garlic and warm through about...: Add the grated garlic and warm through about 30 seconds taking care not to burn it.

11. 11

    Drain the water from the rice and add...: Drain the water from the rice and add the rice to the skillet.

12. 12

    Add the red peppers, olives, broth, salt, pepper,...: Add the red peppers, olives, broth, salt, pepper, and leftover marinade from the chicken. Add 2-4 tablespoons of fresh lemon juice to make it as lemony as desired. Place the chicken in the skillet.

13. 13

    Bring the mixture to a boil. Reduce the...: Bring the mixture to a boil. Reduce the heat to a simmer and cover the pan with a lid. Simmer 15 minutes or until the rice is cooked.

14. 14

    Fluff the rice with a fork and garnish...: Fluff the rice with a fork and garnish with chopped parsley.

15. 15

    Serve with sliced lemons, a green salad and...: Serve with sliced lemons, a green salad and tzatziki sauce. Enjoy!