Description
This recipe highlights the perfect harmony of chicken thighs, lemon, and rice. The chicken is juicy and packed with flavor, while the rice absorbs all the deliciousness from the chicken broth, creating a comforting and satisfying dish.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Prepare the Chicken: Season the chicken thighs with salt, black pepper, and oregano.
- Sear the Chicken: In a large pot, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and cook until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove the chicken and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
- Add Rice and Broth: Stir in the rice, chicken broth, lemon zest, and lemon juice. Bring to a boil.
- Cook the Chicken: Return the chicken thighs to the pot, skin-side up. Reduce heat to low, cover, and simmer for 25-30 minutes, until the rice is cooked and has absorbed the broth.
- Serve: Fluff the rice with a fork, garnish with fresh parsley, and serve hot.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Sautéing
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 4
- Calories: 450
- Fat: 20
- Carbohydrates: 35
- Protein: 30