Skillet Chicken Kebabs And Greek Rice Pilaf Food

SKILLET CHICKEN KEBABS AND GREEK RICE PILAF

Steps:

• Thread chicken and bell pepper on four 8-inch skewers. (Wooden skewers can be trimmed back with kitchen shears.) Place kebabs in a baking dish. Combine oil, lemon zest, oregano, salt and pepper. Pour over kebabs; marinate in refrigerator for 15 minutes.
• Heat 10-inch skillet over medium heat for 1 minute. Add chicken kebabs and marinade; cook 3 minutes on each side. Remove kebabs from skillet, reserving drippings.
• In same skillet over medium heat, saute rice-pasta packet (hold the seasoning packet for the next step) with garlic in reserved drippings until pasta is golden brown. Add 2 cups water and the special seasonings packet; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
• Stir in spinach; place kebabs over rice. Cover, simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Remove kebabs. Stir in tomatoes. Sprinkle with cheese and replace kebabs.

GREEK-STYLE RICE PILAF WITH CHICKEN THIGHS

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.

GREEK CHICKEN KABOBS WITH RICE

Steps:

• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat chicken. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 6 skewers; thread vegetables onto 6 additional skewers.
• Grill all skewers 8 to 10 min. or until chicken is done and vegetables are crisp-tender, turning after 5 min. and brushing vegetables occasionally with remaining dressing.
• Combine rice and olives. Serve with chicken and vegetables.

PAPA'S GREEK RICE PILAF

Steps:

• Before you start have chicken broth cans opened and ready to pour.
• Melt butter in large sauce pan.
• Add rice and stir constantly until golden browned (Use Med-Hi Heat).
• Quickly add chicken broth and lemon juice and cook uncovered until liquid is absorbed (about 25 minutes.).

GREEK RICE PILAF

Steps:

• Heat the oil in a medium size skillet over medium high heat. Add the rice and onion and sauté until both are translucent, about 5 minutes.
• Stir in the water with 1 heaping tablespoon of tomato paste, bring to a boil, then reduce the heat to low and cover the pan. Simmer until the rice is just done, 20 minutes. Add salt and pepper to taste, and the nutmeg, if using. Sprinkle with the parsley, if desired. Fluff with a fork and serve.
• NOTES: Not caring much for the flavor of plain water, a Greek cook who does not have stock on hand will usually flavor the water with tomato paste: about 1 tablespoon tomato paste to 1 cup water. This can be used for bulgur pilaf as well.
• As with bulgur pilaf, the quantity can easily be doubled, tripled, or more: Use 1 1/4 times as much liquid as rice. Be sure to increase the amount of olive oil and onion as you increase the rice and liquid.
• Adventures In Greek Cooking.

GREEK CHICKEN PILAF

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.

GREEK LEMON PILAF

Steps:

• In a heavy saucepan, saute onion in butter until tender.
• Add rice and orzo and cook, stirring, for 2 minutes.
• Add chicken broth and lemon juice and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
• Fluff pilaf up with fork and stir in chopped parsley.