Greek Chicken and Rice
This Greek Chicken and Rice recipe is a flavorful and hearty dish made with boneless chicken thighs, aromatic spices, and lemon. It's perfect for a satisfying dinner.
Ingredients
- 1 lb boneless chicken thighs about 5-6 pieces
- 1 tablespoon dried oregano
- 1 teaspoon minced garlic
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice and zest of one lemon
- 1 brown onion finely chopped
- 1.5 cups jasmine or basmati rice
- 3 cups chicken broth
- 2 cups chopped spinach
- 1 tablespoon chopped fresh parsley or oregano
- fresh lemon slices and lemon zest for garnish (optional)
- feta cheese for serving (optional)
Instructions
- In a large bowl, combine the chicken thighs with minced garlic, oregano, paprika, salt, pepper, lemon juice, lemon zest, and olive oil. Mix well to coat.
- Heat a large, oven-safe skillet over medium heat. Add the chicken and cook for 5-8 minutes until golden brown. Remove chicken from the skillet and set aside.
- Add 1-2 tablespoons of water to deglaze the skillet, scraping up any browned bits. Add the diced onion and cook for about 2 minutes until softened.
- Stir in the rice, chicken broth, chopped spinach, and black pepper. Return the chicken to the skillet, cover with a lid, and reduce heat to low.
- Cook for 20 minutes, then let it rest with the lid on for 10 minutes to absorb any remaining liquid.
- Before serving, garnish with parsley, lemon slices, lemon zest, and feta cheese if desired.