Conner Family Recipes

Olive & Mango’s One-Pan Greek Chicken and Rice

Name: Olive & Mango’s One-Pan Greek Chicken and Rice
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Chicken
Ingredients: 6 chicken thighs, skin-on and bone-in (about 2 pounds); 2 tablespoons olive oil; 1 tablespoon lemon zest; 1/4 cup freshly squeezed lemon juice; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/4 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1 yellow onion, peeled and diced; 2 garlic cloves, peeled and minced; 2 cups baby spinach, lightly packed and roughly chopped; 1 1/2 cups long-grain white rice; 3 cups low-sodium chicken broth; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried oregano; Fresh chopped parsley, for garnish; Lemon zest or slices, for garnish; Crumbled feta

Chicken

Greek

6 servings

doses

45 minutes

tempo ativo

1 hour 40 minutes

tempo total

Começar a Cozinhar

Ingredientes

6 chicken thighs, skin-on and bone-in (about 2 pounds)

2 tablespoons olive oil

1 tablespoon lemon zest

1/4 cup freshly squeezed lemon juice

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1/4 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 yellow onion, peeled and diced

2 garlic cloves, peeled and minced

2 cups baby spinach, lightly packed and roughly chopped

1 1/2 cups long-grain white rice

3 cups low-sodium chicken broth

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon dried oregano

Fresh chopped parsley, for garnish

Lemon zest or slices, for garnish

Crumbled feta

Instruções

Step 1

Place chicken in a large bowl or in a large plastic resealable bag. Add all the marinade ingredients to the chicken and toss to coat well. Cover bowl or seal bag and marinate chicken in the fridge for at least 30 minutes and up to 1 day ahead.

Step 2

Heat oven to 350°F. Remove chicken from fridge while preheating the oven.

Step 3

In a large ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Add chicken thighs skin-side down, reserving the leftover marinade, and cook chicken about 5 minutes each side. Reserve the leftover marinade. Remove chicken thighs from skillet and set aside.

Step 4

Add the onions and garlic to the skillet and cook for 1 to 2 minutes, or until they are translucent and soften. Adjust the heat a little if needed.

Step 5

Add the chopped spinach, oregano, salt, pepper, and reserved marinade. Cook, stirring for another 30 seconds or until the spinach starts to wilt.

Step 6

Add the rice to the skillet, and stir well to coat the rice with the pan juices.

Step 7

Pour the chicken stock into the skillet and stir well. Bring this to a simmer or light boil.

Step 8

Arrange chicken thighs on top of the rice, then cover the skillet with lid or a layer of aluminum foil and place in the preheated oven. Bake for 30 minutes.

Step 9

Remove the lid or foil covering, return the skillet to the oven, and bake until chicken and rice is cooked through, about 8 to 10 minutes more. Feel free to broil for the last couple of minutes for extra colour on the chicken.

Step 10

Let the chicken and rice rest for 5 to 10 minutes. Then fluff rice so that the spinach and onions that settled on the top get evenly incorporated. Sprinkle with parsley and crumbled feta cheese and extra lemon juice and lemon slices then serve straight from the pan or dish out onto plates with extra garnishes.

Informação Nutricional

Tamanho da Dose

Serves 6

Calorias

506 cal

Gordura Total

25.5 g

Gordura Saturada

6.0 g

Gordura Insaturada

0.0 g

Gordura Trans

Colesterol

0 mg

Sódio

401.3 mg

Carboidratos Totais

44.7 g

Fibra Alimentar

1.0 g

Açúcares Totais

1.4 g

Proteína

23.8 g