Chicken and Rice with Greek Flavor

Greek Flavored Chicken and Rice

 

 

Prep time: 15 Min

Cook time: 30 Min

Total time: 45 Min

Yield: 4

 

Ingredients

 

Chicken

• 4 boneless, skinless chicken breasts (or thighs)
• 3 tablespoons EACH olive oil AND lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon minced garlic
• ½ teaspoon salt and 1/4 teaspoon black pepper
• ¼ teaspoon red pepper flakes (or more!)
• 4 teaspoons fresh oregano (or 2 tsp dried)

 

Rice Pilaf:

• 1 tablespoon butter
• 1 ¼ cup long grain [b]parboiled rice[/b]
• 2 ½ cup chicken broth
• 2-3 tablespoons lemon juice (see notes)
• zest of 1 lemon / sliced lemons (if desired)
• ¼ cup chopped parsley

 

 

Instructions

 

Marinate the Chicken

 

1. Combine 2 tbsp of olive oil, lemon juice, garlic, red wine vinegar, oregano, salt and pepper in a plastic Ziplock. Add the chicken breasts, shake and mix thoroughly. Marinate for up to an hour, but 15 minutes at the least.
2. Heat a medium sized non-stick skillet over medium heat, then add 1 tbsp of olive oil, then add the chicken breasts. Turn after 6-8 minutes, which allows the chicken to get a 'crust' of brown on the bottom and it will not stick. Cook the other side for another 6-8 minutes, flip chicken if necessary, but always check the internal temperature, chicken must cook to 165 to be fully cooked.
3. Add lemon slices to the hot pan and let sizzle in the chicken juices to brown. Because it's pretty.

 

Rice

 

1. Always rinse your rice. Rice is grown in soil, and most soils contain a small amount of arsenic and rinsing supposedly helps to remove this. Place the butter into a small sauce pan, allow it to melt. Add the rice and cook, stirring semi-constantly until the rice begins to brown just a smidge. Add the broth and lemon juice.
2. Bring the rice to a boil, cover and cook for 8 minutes. At this mark, add the lemon zest and juice. Continue to cook for about 3-5 minutes (I use Royal Brand Basmati and it takes only about 10 minutes, so watch and cook according to your rice brands instructions.
3. Serve with a green vegetable, and garnish with the lemon.

 

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Notes:

 

This was so delicious!

 

 

All Photographs Copyright Tink's Kitchen and JSGrey