Greek chicken with lemon rice

ONE POT GREEK CHICKEN and LEMON RICE
AuthorHungry PandaCategoryDifficultyBeginner
Yields6 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
INGREDIENTS FOR CHICKEN
 5 chicken thighs, skin on, bone in (about 1 kg)*
 1 - 2 lemons, use the zest + 4 tbsp lemon juice**
 1 tbsp dried oregano
 4 cloves garlic, minced
 ½ tsp salt
FOR THE RICE
 2 tbsp olive oil, separated
 1 small onion, finely diced
 1 cup (180g) long grain rice , uncooked
 1 ½ cups (300-375ml) chicken broth/stock
 2 fresh tomaties, sliced
 1 tbsp dried oregano
 ¾ tsp salt
 1 pinch black pepper
 finely chopped parsley or oregano (optional) fresh lemon zest (highly recommended)
HOW TO MAKE
1

Combine the chicken and marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight. Remove chicken from marinade, but reserve the marinade.

2

Press SLOW COOK on your rice cooker and add 1 tbsp oil. Place the chicken in the inner bowl cook
until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside. Pour away the oil and lightly wipe the bowl.

3

Heat 1 tbsp olive oil in the inner bowl and add the onion and sauté for a few minutes until translucent. Then add the remaining rice ingredients along with reserved marinade, stir to combine. Cancel the SLOW COOK setting and select WHITE RICE, REGULAR or LONG GRAIN function and press START.

4

When the rice is finished (usually around 30-40 minutes) add the chicken to the top of the cooked
rice along with the sliced tomatoes.

5

Press SLOW COOK once again and cook for around 15-20 minutes until the chicken is cooked through.

6

Fluff rice to loosen, taste and add salt and pepper if needed. Squeeze fresh lemon juice over chicken and rice, and serve.

Ingredients

INGREDIENTS FOR CHICKEN
 5 chicken thighs, skin on, bone in (about 1 kg)*
 1 - 2 lemons, use the zest + 4 tbsp lemon juice**
 1 tbsp dried oregano
 4 cloves garlic, minced
 ½ tsp salt
FOR THE RICE
 2 tbsp olive oil, separated
 1 small onion, finely diced
 1 cup (180g) long grain rice , uncooked
 1 ½ cups (300-375ml) chicken broth/stock
 2 fresh tomaties, sliced
 1 tbsp dried oregano
 ¾ tsp salt
 1 pinch black pepper
 finely chopped parsley or oregano (optional) fresh lemon zest (highly recommended)

Directions

HOW TO MAKE
1

Combine the chicken and marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight. Remove chicken from marinade, but reserve the marinade.

2

Press SLOW COOK on your rice cooker and add 1 tbsp oil. Place the chicken in the inner bowl cook
until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside. Pour away the oil and lightly wipe the bowl.

3

Heat 1 tbsp olive oil in the inner bowl and add the onion and sauté for a few minutes until translucent. Then add the remaining rice ingredients along with reserved marinade, stir to combine. Cancel the SLOW COOK setting and select WHITE RICE, REGULAR or LONG GRAIN function and press START.

4

When the rice is finished (usually around 30-40 minutes) add the chicken to the top of the cooked
rice along with the sliced tomatoes.

5

Press SLOW COOK once again and cook for around 15-20 minutes until the chicken is cooked through.

6

Fluff rice to loosen, taste and add salt and pepper if needed. Squeeze fresh lemon juice over chicken and rice, and serve.

Notes

Greek chicken with lemon rice
IngredientsDirections