Greek Chicken With Rice -
This is one of the easiest recipes to cook , and one of the most tempting to eat .Adjust the garlic down if it's not a favorite , and the classic taste pf cheese and oregano will still make the this dish uniquely Greek .
Ingredients
Serves 4
8 chicken thighs
2 tbsp corn oil
1 onion, chopped
2 garlic cloves , finely chopped
175 g long- grain rice
225 ml chicken stock
800 g canned
chopped tomatoes
1 tbsp chopped fresh thyme
2 tbsp chopped fresh oregano
12 blacks olives, pitted and chopped
55 g Feta cheese , crumbled
fresh oregano springs, to garnish
Method
1. Heat the oil in a flameproof casserole . Add the chicken ,in batches , if necessary , and cook over medium heat, turning occasionally , for 8-10 minutes or until golden . Transfer to a plate with a perforated spoon .
2 . Add the onion , garlic , rice and 50 ml /2 fl oz of the stock to the casserole and cook , stirring for 5 minutes or until the onion is softened . Pour in the remaining stock and add the tomatoes and their juices and the herbs .
3 . Return the chicken thighs to the casserole , pushing them down into the rice . Bring to the boil ,then reduce the heat ,cover and simmer for 25-30 minutes or until the chicken is cooked through and tender . Stir in the olives and sprinkle the cheese on top . Garnish with oregano springs and serve immediately .
Ingredients
Serves 4
8 chicken thighs
2 tbsp corn oil
1 onion, chopped
2 garlic cloves , finely chopped
175 g long- grain rice
225 ml chicken stock
800 g canned
chopped tomatoes
1 tbsp chopped fresh thyme
2 tbsp chopped fresh oregano
12 blacks olives, pitted and chopped
55 g Feta cheese , crumbled
fresh oregano springs, to garnish
Method
1. Heat the oil in a flameproof casserole . Add the chicken ,in batches , if necessary , and cook over medium heat, turning occasionally , for 8-10 minutes or until golden . Transfer to a plate with a perforated spoon .
2 . Add the onion , garlic , rice and 50 ml /2 fl oz of the stock to the casserole and cook , stirring for 5 minutes or until the onion is softened . Pour in the remaining stock and add the tomatoes and their juices and the herbs .
3 . Return the chicken thighs to the casserole , pushing them down into the rice . Bring to the boil ,then reduce the heat ,cover and simmer for 25-30 minutes or until the chicken is cooked through and tender . Stir in the olives and sprinkle the cheese on top . Garnish with oregano springs and serve immediately .
