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)
Olive oil
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
Feta cheese
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.
5 comments:
Such a yummy sounding (and looking ) dish! Thanks for sharing recipe, which I can cut in half, or maybe a third. Funny, onions kind of say they'll prefer a dish for at least 2. Cooking for 1 can be a challenge!
Barb--freeze the leftovers for another day.
I can make that. I have all those ingredients on hand and just need to thaw the chicken thighs. I'll let you know how it turns out.
My favorite pilaf is a Turkish recipe with generous raisins and almonds, parsley, a tiny bit of cinnamon. Chunks of chicken breast boiled on low heat in an herbed broth can be added for meat eaters, and the almonds are a source of protein for vegetarians. When the raisins (I use golden) and almonds are cooked with the rice, the resulting blend of flavors is delicious.
Sounds ideal as a rice cooker recipe, and the result would be enough for two or three meals. Should freeze well, although it should last long enough in the icebox to spread out over the course of a week. Substitute vegetable stock or faux chicken stock and perhaps use soy curls instead of chicken. Thank you, Vicki!
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