One Pot Greek Chicken and Rice Recipes - Simple Home Edit

Name: One Pot Greek Chicken and Rice Recipes - Simple Home Edit
Prep time: 5 min
Cook time: 28 min
Total time: 33 min
Cuisine: Greek, Mediterranean, European
Ingredients: 600g boneless chicken thigh fillets (approximately 5-6 chicken thighs, see note 1 for alternatives); 1 tsp garlic, freshly minced; 1 tbsp oregano; 1/2 tsp sweet paprika; 1/2 tsp salt; 1/2 tsp pepper; 3 tbsp lemon juice, plus the zest of one whole lemon; 2 tbsp olive oil; 1 brown onion, finely diced; 1 tsp garlic, freshly minced; 1.5 cups white rice (jasmine or basmati); 3 cups chicken stock; 2 cups spinach leaves, roughly chopped (see note 2 for substitutions); 1/2 tsp black pepper; 1 tbsp fresh parsley or fresh oregano, finely chopped; Fresh lemon slices and lemon zest to serve (optional); Feta cheese to serve (optional)

8 steps

Prep:5minCook:28min

Updated at: Wed, 16 Aug 2023 18:57:25 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories587 kcal (29%)

Total Fat16.2 g (23%)

Carbs67.5 g (26%)

Sugars5 g (6%)

Protein40 g (80%)

Sodium707.7 mg (35%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

600gboneless chicken thigh fillets

approximately 5-6 chicken thighs, see note 1 for alternatives

1 tspgarlic

freshly minced

1 Tbsporegano

½ tspsweet paprika

½ tspsalt

½ tsppepper

3 Tbsplemon juice

the zest of one whole lemon

2 Tbspolive oil

1brown onion

finely diced

1 tspgarlic

freshly minced

1 ½ cupswhite rice

jasmine or basmati

3 cupschicken stock

2 cupsspinach leaves

roughly chopped

½ tspblack pepper

1 Tbspfresh parsley

or fresh oregano, finely chopped

Instructions

Step 1

Prep 5 mins

Step 2

Serves 4

Step 3

Place the chicken thigh fillets in a large bowl along with the garlic, oregano, paprika, salt pepper, lemon juice, lemon zest and olive oil. Use your hands to coat the chicken evenly.

Step 4

Heat a large, heavy based oven-proof skillet on medium heat, cook the chicken for 5-8 minutes until it is golden on all sides, set aside.

Step 5

To the same pan, add 1-2 tbsp of water or chicken stock to deglaze and loosen all the sticky bits and then add the onion and garlic. Cook, stirring for 2 minutes until softened.

Step 6

Add the rice, chicken stock, spinach and pepper. Return the chicken to the pan. Place the lid on and reduce the heat to the lowest heat setting. Cook for 20 minutes.

Step 7

Allow to stand with the lid-on for 10 minutes. This will allow for any residual liquid to be absorbed.

Step 8

Top with freshly chopped parsley or oregano, sliced fresh lemon, lemon zest and feta (if using).

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