GREEK LEMON RICE RECIPES

ONE-POT GREEK LEMON CHICKEN AND RICE RECIPE | ALLRECIPES

One-Pot Greek Lemon Chicken and Rice Recipe | Allrecipes image

This Greek lemon chicken meal is made entirely in one pan, and is completely packed with classic Greek flavors! Garnish with minced fresh parsley and lemon zest.

Provided by Chef Nate

Categories Greek Recipes

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

8 cloves garlic, or more to taste, minced
2 tablespoons olive oil, or more as needed
4 teaspoons dried oregano
2 teaspoons dried minced onion
lemons, zested
1 teaspoon kosher salt
1 teaspoon ground black pepper
6 medium skinless, boneless chicken breasts
3 tablespoons olive oil
2 large yellow onions, peeled and diced
10 cloves garlic, minced
1 cup long-grain rice
2 ½ teaspoons dried oregano
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
4 cups chicken broth
2 lemons, sliced

Steps:

Whisk garlic, olive oil, oregano, onion, lemon zest, salt, and pepper together in a bowl to form a loose paste for the marinade, adding more oil if necessary. Pour marinade into a resealable plastic bag. Add chicken, massage to coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 15 minutes to overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Add olive oil to a large cast iron or heavy oven-safe skillet and heat over medium-high heat. Add chicken to the skillet and cook until browned, 4 to 5 minutes per side. Transfer chicken to a plate and wipe the skillet lightly with a paper towel to remove any blackened bits, reserving some cooking grease in the pan.
Reduce heat to medium and add onions to the skillet. Cook until softened and slightly charred, 3 to 4 minutes. Add garlic and cook for 1 minute. Stir in rice, oregano, salt, and pepper; cook for 1 minute. Pour in chicken broth, raise temperature to medium-high, and bring to a simmer. Cover with a lid or aluminum foil.
Transfer skillet to the preheated oven, and bake for 15 minutes. Remove from the oven, place reserved chicken on top of the rice mixture, cover, and return to the oven; bake for 20 minutes. Uncover, place lemon slices atop chicken and rice, and bake until all liquid has been absorbed, rice is tender, and chicken is cooked through, another 10 to 15 minutes.

Nutrition Facts : Calories 339.1 calories, CarbohydrateContent 25.9 g, CholesterolContent 68.6 mg, FatContent 14.9 g, FiberContent 4 g, ProteinContent 27.6 g, SaturatedFatContent 2.4 g, SodiumContent 1855.3 mg, SugarContent 3.7 g

GREEK LEMON RICE AND CHICKEN SOUP - TASTEFULVENTURE

Greek Lemon Rice and Chicken Soup - Tastefulventure image

Greek Lemon Rice and Chicken Soup also known as Avgolemono is now one of my favorite easy soups to make!

Provided by Tastefulventure

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 12

Ingredients

2 Tbs EVOO (extra virgin olive oil)
1 large Sweet Onion chopped
3 cloves minced Garlic
4 cups Chicken Broth
1 Bay Leaf
1/2 tsp Sea Salt
1/2 tsp Black Pepper
2 boneless skinless Chicken Breasts
1/2 cup Arborio Rice
Juice from 1 Lemon
3 Eggs
1/4 cup chopped fresh Dill Weed

Steps:

In 6 Qt Dutch Oven add EVOO and Onion.
Saute over med/high heat 5-6 min until Onions are translucent and softened.
Add Garlic and saute 1 minutes.
Add Chicken Broth, Bay Leaf, Salt, Pepper, and Chicken Breasts.
Bring to boil over med/high heat, cover and turn heat down to med/low.
Let simmer 20 minutes.
Remove Chicken and shred.
Add Chicken back to the pot.
Add Rice.
Cover and simmer 20 more minutes.
Remove Bay Leaf.
In a small bowl whisk together Eggs and Lemon Juice.
Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.
Add in Dill Weed and stir.
Let cook about 5 minutes before serving.
Taste and add more Lemon juice if needed.
Garnish with Lemon Slices and more fresh Dill Weed.
Enjoy!

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