Greek Style Chicken And Rice Food

GREEK CHICKEN AND RICE

Steps:

• In a large saucepan melt butter over medium heat and add chicken.
• Brown on all sides then remove from pan and set aside.
• Add onion and tomato and saute until onion turns translucent.
• Stir in oregano and lemon juice.
• Add rice and stir well to combine and coat all grains of rice.
• Add chicken stock, stir and return chicken to pot.
• Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed.
• Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.

GREEK CHICKEN RICE

Steps:

• Put enough water in a pot and boil the chicken pieces with the onions unchopped. Boil until chicken is tender. Take off the chicken and the onions and reserve the broth for later use in the recipe.
• Place in a casserole dish the onions cut them in large pieces. Then add feta crumbs,the parsley and the rice. Mix well.
• Put on top the chicken and 1.5 cup of chicken broth. Add the butter.
• Bake for 45 minutes at 200°C - (350F).
• Mix the eggs with the remaining chicken broth and add them to the casserole.
• Bake for 30 minutes more at the same temperature.

GREEK CHICKEN AND SPINACH RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Spray an ovenproof 10-inch skillet with cooking spray and place over medium heat.
• Add onion, and coat onion with cooking spray. Cook and stir 4 minutes or until translucent. Add water, spinach, rice, salt and ground red pepper. Stir until well blended.
• Remove from heat; sprinkle with salt and place chicken tenders on top in a single layer, sprinkle with Greek seasoning and lemon pepper seasoning.
• Cover with foil and bake 25 minutes or until chicken is no longer pink in center and rice is tender.
• Remove foil and evenly drizzle with oil all over.
• Serve with lemon wedges.

GREEK CHICKEN STEW WITH RICE

Steps:

• In a large Dutch oven over medium-high heat, warm oil. Add chicken and brown, about 5 minutes on each side. Transfer browned chicken to a plate.
• Reduce heat to medium. Add more oil if needed. Add onion and garlic and saute until tender, about 5 minutes. Stir in rice. Return chicken to pan.
• Add stock, lemon juice, oregano, salt, and pepper. Reduce heat to medium-low and cook, covered, until chicken is no longer pink in the center, rice is tender, and liquid is absorbed, about 1 hour and 15 minutes. Stir in olives. Place on a platter with chicken on top of rice, and sprinkle with feta cheese.

GREEK CHICKEN AND RICE DINNER

Steps:

• Heat 1/4 cup of the dressing in large skillet on medium heat. Add vegetables; cook and stir 15 min. or until vegetables are crisp-tender. Remove vegetables from skillet; cover to keep warm.
• Add remaining 1/4 cup dressing to skillet. Add chicken; cook 7 min. on each side or until chicken is cooked through. Return vegetables to skillet. Add olives; stir gently until well blended.
• Serve chicken and vegetables over rice.