So many names for a dish popular in many countries. Basically, rice (or some other grain) cooked in broth with aromatic vegetables and maybe some meat. The variations are endless-- Spanish Arroz con Pollo, Cajun Jambalaya--this one leans Greek.
It's quick to make and really tasty.
Greek-ish Chicken Pilaf (4-6 servings)
Boneless, skinless chicken thighs (about a pound and a half)
1 1/2 c. rice (Basmati, preferably--it cooks up quick and fluffy)
1 or 2 chopped onions
4 or 5 cloves garlic, peeled and chopped
2 plum tomatoes, chopped
A handful or so of greens--I used collards, spinach would be more authentic.
3 c chicken broth
Juice of 2 lemons
Salt, pepper, dried oregano
Cut chicken thighs into manageable chunks. Pat dry then brown in olive oil over high heat. Remove and set aside.
Sauté till soft onions and garlic in pan used for the chicken. Add rice and stir till coated with the oil and turning translucent.
Add chicken broth and lemon juice and stir to deglaze the pan.
Add tomatoes, greens, salt, pepper, oregano, and chicken. Bring to boil then reduce to a simmer. Cover pan and cook about 15 minutes or till rice is done.
Serve topped with feta.