4 servings
AuthorMyHorioTotal Time1 hr 10 minsDifficultyBeginnerGreek Chicken and Rice, known as Kotopoulo me Rizi, is a flavorful and comforting dish that brings together tender, marinated chicken and aromatic rice infused with the vibrant flavors of lemon, garlic, and herbs. This one-pot meal is not only delicious but also convenient, making it a perfect option for a satisfying weeknight dinner or a special weekend meal.
To make Chicken and Rice (Kotopoulo me Rizi):
Marinate the Chicken:
In a large bowl, combine the lemon juice, olive oil, dried oregano, dried thyme, salt, and pepper.
Add the chicken pieces and toss to coat. Cover and marinate for at least 30 minutes or up to 12 hours in the refrigerator.
Brown the Chicken:
Preheat the oven to 375°F (190°C).
In a large ovenproof skillet or Dutch oven, heat a bit of olive oil over medium-high heat.
Add the marinated chicken pieces, skin-side down, and brown on both sides until golden, about 5-7 minutes per side. Remove the chicken and set aside.
Cook the Onions and Garlic:
In the same skillet, add the chopped onion and cook until softened, about five minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the Rice and Broth:
Stir in the rice, ensuring it is well coated with the oil and onions.
Pour in the chicken broth and bring to a boil.
Combine and Bake:
Return the browned chicken pieces to the skillet, placing them on top of the rice.
Cover the skillet or Dutch oven with a lid or aluminum foil.
Transfer to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
Finish and Serve:
Remove the skillet from the oven and let it rest, covered, for about 5 minutes.
Fluff the rice with a fork and garnish with chopped fresh parsley, or thyme, if desired.
Serve hot, with additional lemon wedges on the side if preferred.
Tips:
For added flavor, you can include a pinch of red pepper flakes in the marinade.
This dish pairs well with a Greek salad or vegetables.
Adjust the seasoning to your taste, adding more herbs or lemon juice as desired.
Enjoy!
Ingredients
Directions
To make Chicken and Rice (Kotopoulo me Rizi):
Marinate the Chicken:
In a large bowl, combine the lemon juice, olive oil, dried oregano, dried thyme, salt, and pepper.
Add the chicken pieces and toss to coat. Cover and marinate for at least 30 minutes or up to 12 hours in the refrigerator.
Brown the Chicken:
Preheat the oven to 375°F (190°C).
In a large ovenproof skillet or Dutch oven, heat a bit of olive oil over medium-high heat.
Add the marinated chicken pieces, skin-side down, and brown on both sides until golden, about 5-7 minutes per side. Remove the chicken and set aside.
Cook the Onions and Garlic:
In the same skillet, add the chopped onion and cook until softened, about five minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the Rice and Broth:
Stir in the rice, ensuring it is well coated with the oil and onions.
Pour in the chicken broth and bring to a boil.
Combine and Bake:
Return the browned chicken pieces to the skillet, placing them on top of the rice.
Cover the skillet or Dutch oven with a lid or aluminum foil.
Transfer to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
Finish and Serve:
Remove the skillet from the oven and let it rest, covered, for about 5 minutes.
Fluff the rice with a fork and garnish with chopped fresh parsley, or thyme, if desired.
Serve hot, with additional lemon wedges on the side if preferred.
Tips:
For added flavor, you can include a pinch of red pepper flakes in the marinade.
This dish pairs well with a Greek salad or vegetables.
Adjust the seasoning to your taste, adding more herbs or lemon juice as desired.
Enjoy!