Greek Style Rice Pilaf With Chicken Thighs Food

LEMONY GREEK RICE PILAF (PILAFI) RECIPE WITH CHICKEN LEGS

Lemony Greek Rice Pilaf (Pilafi) Recipe with Chicken legs image

The perfect traditional Greek rice pilaf (pilafi) recipe! Fluffy, fragrant rice and crispy, tender, fall of the bone chicken legs with a delicious lemon kick!

Provided by Eli K. Giannopoulos

Categories Main

Time 25m

Number Of Ingredients 10

Ingredients

8 chicken legs, bone-in and skin on
1 1/2 cup rice (long grain rice or basmati)
2 tbsps butter
1 small red onion, roughly chopped
3 cups chicken stock
juice of 1 lemon (or more if you prefer)
6-7 peppercorns
salt and freshly ground pepper
2-3 tbsps olive oil
150g/5 oz. feta cheese for garnish (optional)

Steps:

To prepare this Greek rice pilaf recipe with chicken legs, start by washing thoroughly the chicken legs and pat them dry with some kitchen paper. Drizzle the chicken legs with olive oil, season well with salt and pepper and rub using your hands.
Heat a large pan over medium high heat and place the chicken legs inside. Let them colour and cook for about 6 minutes on each side, until the skin is nicely coloured and crispy. Remove the chicken legs from the pan and set side.
Now it's time to prepare the Greek rice pilaf. In the same pan add 1-2 tbsps olive oil and the chopped onions and sauté until soft. Add the butter and rice and sauté the rice until translucent. Pour in the chicken stock and lemon juice and deglaze. Add the chicken legs (skin side up) and season well with salt and pepper.
Place the lid on, turn the heat down and simmer the Greek rice pilaf for about 15 minutes, until the chicken and rice are cooked and all the liquid has been absorbed.
Finish off the Greek rice pilaf with a last minute squeeze of lemon juice, crumbled feta cheese and freshly ground pepper. Enjoy!

ONE-TRAY CHICKEN WITH RICE PILAF

One-Tray Chicken with Rice Pilaf image

Provided by Michael Symon : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 bone-in chicken thighs, breasts or legs (you can also use pork chops, tenderloins, T-bone steaks, etc.)
4 cloves garlic
2 sweet potatoes or any other kind of potato or root vegetable, cut into quarters or large chunks
1 lemon, cut into quarters
1 onion or fennel bulb, leek or cabbage, cut into quarters or large chunks
1/4 cup olive or other oil
1 tablespoon sturdy herb, such as rosemary, thyme, etc., optional
1 tablespoon of your favorite spice mix (I'm going with Old Bay seafood seasoning for this one)
1 cup long-grain white or brown rice
1 tablespoon olive or other oil
1/2 cup diced onion
2 cups stock or water
Salt

Steps:

For the chicken: Preheat the oven to 450 degrees F.
Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

GREEK-STYLE RICE PILAF WITH CHICKEN THIGHS

Greek-Style Rice Pilaf With Chicken Thighs image

Make and share this Greek-Style Rice Pilaf With Chicken Thighs recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb skin-on chicken thigh
kosher salt & freshly ground black pepper
2 tablespoons chopped fresh oregano leaves, divided (can sub 2 teaspoons dried oregano)
2 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
2 garlic cloves, minced (about 2 teaspoons)
1 1/2 cups basmati rice or 1 1/2 cups long-grain rice
2 3/4 cups homemade chicken stock or 2 3/4 cups store-bought low sodium chicken broth
1 (15 ounce) can artichoke hearts, drained, rinsed and cut into chunks
2 teaspoons lemon zest
2 tablespoons fresh juice (from about 1 lemon)
3 ounces crumbled feta cheese

Steps:

Season the chicken well with salt, pepper and half of the oregano. Heat the oil in a pot or 12-inch skillet over medium-high heat until lightly smoking. Add the chicken, skin-side down and cook until well browned, 6 to 10 minutes, flip and then brown the other side, 3 to 4 minutes more. Remove to a plate and set aside.
Discard all but 1 tablespoon fat from skillet and heat the fat over medium heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 3 minutes. Add the remaining oregano and garlic and cook until fragrant, about 30 seconds.
Add the rice, stirring until fragrant and lightly toasted, about 1 minute, then add the stock and artichoke hearts and stir together. Nestle the chicken thighs on top, skin-side up, adjust the heat to maintain a simmer. Cover and cook until the chicken and rice are done 15 to 20 minutes more. Sprinkle with lemon zest, lemon juice and feta. Serve immediately.

Nutrition Facts : Calories 741, Fat 33.1, SaturatedFat 10.2, Cholesterol 117.3, Sodium 1484.6, Carbohydrate 72.1, Fiber 12.4, Sugar 4.4, Protein 39.5

GREEK-STYLE RICE PILAF WITH CHICKEN THIGHS RECIPE

Greek-Style Rice Pilaf With Chicken Thighs Recipe image

As a lover of quick and easy dishes, pilafs-simple dishes of rice cooked in broth-come up in my repertoire all the time. They're an insanely easy way to produce a flavor-packed meal in a single pan with minimum fuss.This version combines chicken and rice with Greek flavors.

Provided by Yasmin Fahr

Categories Entree Mains

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh oregano leaves, divided (see note)
2 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
2 medium cloves garlic, minced or grated with a microplane (about 2 teaspoons)
1 1/2 cups basmati or long-grain rice
2 3/4 cups homemade or store-bought low sodium chicken stock
1 (15-ounce) can artichoke hearts, drained, rinsed and cut into chunks
2 tablespoons fresh juice and 2 teaspoons zest from 1 lemon
3 ounces crumbled feta cheese

Steps:

Season the chicken well with salt, pepper, and half of the oregano. Heat the oil in a pot or 12-inch skillet over medium-high heat until lightly smoking. Add the chicken, skin-side down and cook until well browned, 6 to 10 minutes, flip and then brown the other side, 3 to 4 minutes more. Remove to a plate and set aside.
Discard all but 1 tablespoon fat from skillet and heat the fat over medium heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 3 minutes. Add the remaining oregano and garlic and cook until fragrant, about 30 seconds.
Add the rice, stirring until fragrant and lightly toasted, about 1 minute, then add the stock and artichoke hearts and stir together. Nestle the chicken thighs on top, skin-side up, adjust the heat to maintain a simmer. Cover and cook until the chicken and rice are done 15 to 20 minutes more. Sprinkle with lemon zest, lemon juice, and feta. Serve immediately. This Recipe Appears In One-Pot Wonders: Greek-Style Rice Pilaf With Chicken Thighs

Nutrition Facts : Calories 401 kcal, Carbohydrate 31 g, Cholesterol 123 mg, Fiber 5 g, Protein 30 g, SaturatedFat 6 g, Sodium 1080 mg, Sugar 4 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g

GREEK CHICKEN PILAF

Greek Chicken Pilaf image

Make and share this Greek Chicken Pilaf recipe from Food.com.

Provided by ratherbeswimmin

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion
2 -3 cloves garlic, minced
3/4 cup long-grain white rice (uncooked)
1 (8 ounce) can tomato sauce
1 lemon, juice of (about 3 tablespoons)
1/4-1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/4 teaspoon salt, to taste
fresh ground pepper
2 1/2 cups cubed cooked chicken breasts
1 1/2 cups chicken broth
1/4 cup crumbled feta cheese
1/4 cup pitted kalamata olive

Steps:

In a skillet over medium heat, add oil and let it heat up a bit.
Add in onion and garlic; stir/saute for 5 minutes or until tender.
Add in rice and cook/stir 1 minute longer.
Add in tomato sauce, lemon juice, oregano, sugar, salt, and pepper; stir to combine.
Transfer mixture to a 2-quart casserole dish that has been lightly sprayed with non-stick cooking spray.
Add in chicken and broth; stir to combine.
Cover and bake in a 350° oven for ABOUT 1 hour or until the liquid is absorbed.
Sprinkle with feta cheese and olives.
Let rest 5-10 minutes before serving.

Nutrition Facts : Calories 279.4, Fat 9.3, SaturatedFat 2.8, Cholesterol 54.6, Sodium 649.6, Carbohydrate 26, Fiber 1.5, Sugar 3.6, Protein 22

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ONE POT GREEK CHICKEN AND RICE PILAF RECIPE | LITTLE SPICE …

Web May 17, 2020 Marinated chicken, perfectly cooked rice pilaf with a zing of lemon and tons of freshy freshness from the herbs. Oh and this is totally …
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4.9/5 (27)
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Total Time 45 mins

CHICKEN: Combine 2 tablespoons of olive oil, lemon juice, minced garlic, red wine vinegar, salt, pepper, red pepper flakes, and oregano in a zip top bag. Add the chicken breasts, zip the bag and give it a good shake until the chicken breasts are evenly covered in the marinade. Allow the chicken to marinate for 15 minutes and up to 1 hour.
In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium high heat. Remove the chicken breasts from the marinade and discard marinade. Cook the chicken breasts for 4-6 minutes per side or [b]until the chicken is all the way cooked through and registers 165ºF on a thermometer[/b]. Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm.
RICE PILAF: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice, set aside. Place the butter in the same sauté pan and allow it to melt over medium high heat. Add the rinsed rice and allow to toast for 3-4 minutes, stirring frequently so the rice doesn't burn. Add the chicken broth and lemon juice to the pot and allow it to come to a boil. Stir just once to break up any lump. Cover, reduce heat to low and let the rice cook for 8 minutes. At the 8 minute mark, remove the cover, the rice won't be cooked through yet, add the lemon zest and lemon slices to the rice and top with the cooked chicken breasts. Cover and continue to cook for 5-10 minutes or until the liquid dried up and the rice cooked through. Allow to stand for 5 minutes before topping with parsley and serving.

Greek Style Rice Pilaf With Chicken Thighs Food

LEMONY GREEK RICE PILAF (PILAFI) RECIPE WITH CHICKEN LEGS

The perfect traditional Greek rice pilaf (pilafi) recipe! Fluffy, fragrant rice and crispy, tender, fall of the bone chicken legs with a delicious lemon kick!

ONE-TRAY CHICKEN WITH RICE PILAF

GREEK-STYLE RICE PILAF WITH CHICKEN THIGHS

Make and share this Greek-Style Rice Pilaf With Chicken Thighs recipe from Food.com.

GREEK-STYLE RICE PILAF WITH CHICKEN THIGHS RECIPE

As a lover of quick and easy dishes, pilafs-simple dishes of rice cooked in broth-come up in my repertoire all the time. They're an insanely easy way to produce a flavor-packed meal in a single pan with minimum fuss.This version combines chicken and rice with Greek flavors.

GREEK CHICKEN PILAF

Make and share this Greek Chicken Pilaf recipe from Food.com.

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