Greek Chicken and Rice
A delectable one pot dish to feed and satisfy the whole family
Equipment
- 1 Large pan or pot
Ingredients
- 4 Tbsp Olive Oil split
- 4-6 pieces Chicken Thighs or Family Size Chicken Cuts bone in, skin intact - can substitute boneless chicken breasts if preferred.
- Salt and Pepper to preference
- 1 medium Red Onion thinly sliced
- 1 medium Zucchini halved and sliced
- 1 Cup Grape Tomatoes halved and split
- 1/4 cup Kalamata Olives halved
- 3 ounces Feta roughly chopped
- 1.5 cups Long- Grain Rice any rice will work
- 2.75 + Cups Water or Chicken Stock
- 1/2 cup Greek Yogurt or substitute sour cream
- Small Bunch Fresh Dill
- 1 Squeeze Lemon Juice to taste
Instructions
- Heat 2 Tbsp. olive oil in large pan, pot or Dutch oven over medium high heat. Pat chicken dry and season to your liking with salt and pepper. Sear Chicken skin side down first for 7 minutes, flip and sear on the second side for an additional 7-10 minutes, until chicken is cooked through. Remove chicken from pan and set aside.
- Add remaining 2 tablespoons of olive oil to pan, and allow to warm for about 40 seconds. Add red onion, and cook for 3 minutes, and then put the zucchini in the pan as well. cook until veggies appear tender and translucent. Put the tomatoes and olives in, and cook for an additional 2 minutes. Remove all vegetables from pan and set aside.
- Lower heat to medium and put the rice in the pan, stir continuously for 40-60 seconds and then add your water or chicken stock to the pan. Bring to a boil, place a lid on and reduce to a simmer and cook for 20 minutes or until rice is tender and fluffy.
- Stir in feta, and sprinkle with additional salt and pepper. Return all vegetables to the pan, and stir. Season to taste again. Add chicken back to the pan (if using a Dutch oven, feel free to broil on low for 3 minutes to crisp the skin back up). Top with dollops of fresh dill, the remaining tomatoes, a squeeze of lemon juice and Greek yogurt.
Notes
Try using a short grain and cooking the rice slowly to make this more of a risotto.
Fresh basil also works great as a topping.
Try adding grilled corn or using black olives instead of kalamata!
COST CUTTING IDEAS:
- Stick to water instead of chicken stock when cooking the rice
- Forego the olives and/or use any pickled peppers that you might have stored in the fridge door.
- Buy onions in bulk and use the same type in all dishes you are cooking each month. Yellow, white or even sweet onions all work, and change the flavor to make it unique and tasty.
- Use dry instead of fresh dill.
- Buy chicken in large family packs and freeze in smaller portions when you get home. To cut this cost event more, use only 2-3 chicken thighs or breasts on the bone, then cut the meat and skin off the bone after it's finished cooking through. Mix it all into the rice at the end and serve casserole style.