Post by Sylvia on Feb 20, 2009 4:27:58 GMT -6
Try to find large, slightly wrinkled Greek olives marinated in oil for an authentic Greek flavour for this dish.
I make this in an electric deep casserole pan (skillet)
Greek Chicken & Rice
Serves 4
8 chicken thighs
2Tbsp sunflower oil
1 onion, chopped
2 garlic cloves, finely chopped
6 oz/175g long-grain rice
8 fl oz/225ml Chicken Stock
1lb12oz/800g canned chopped tomatoes
1 Tbsp fresh thyme, chopped
2 Tbsp fresh oregano, chopped
12 black olives, stoned and chopped
2 oz/55g feta cheese, crumbled (ewe’s milk feta is best)
fresh oregano springs, for garnish
Remove the skin from the chicken. Heat the oil in a flameproof casserole. Add the chicken, in batches, if necessary, and cook over a medium heat, turning occasionally for 8 - 10 minutes or until golden. Transfer to a plate with a slotted spoon.
Add the onion, garlic, long-grain rice and about 2fl oz/50ml of the stock to the casserole and cook, stirring, for 5 minutes, or until the onion is softened. Pour in the remaining stock and add the tomatoes and their juices and the herbs.
Return the chicken thighs to the casserole, pushing them down into the rice. Bring to the boil, then reduce the heat, cover and simmer for 25-30 minutes or until the chicken is cooked through and tender. Stir in the olives and sprinkle the cheese on top. Garnish with oregano sprigs and serve immediately.
Sylvia446
I make this in an electric deep casserole pan (skillet)
Greek Chicken & Rice
Serves 4
8 chicken thighs
2Tbsp sunflower oil
1 onion, chopped
2 garlic cloves, finely chopped
6 oz/175g long-grain rice
8 fl oz/225ml Chicken Stock
1lb12oz/800g canned chopped tomatoes
1 Tbsp fresh thyme, chopped
2 Tbsp fresh oregano, chopped
12 black olives, stoned and chopped
2 oz/55g feta cheese, crumbled (ewe’s milk feta is best)
fresh oregano springs, for garnish
Remove the skin from the chicken. Heat the oil in a flameproof casserole. Add the chicken, in batches, if necessary, and cook over a medium heat, turning occasionally for 8 - 10 minutes or until golden. Transfer to a plate with a slotted spoon.
Add the onion, garlic, long-grain rice and about 2fl oz/50ml of the stock to the casserole and cook, stirring, for 5 minutes, or until the onion is softened. Pour in the remaining stock and add the tomatoes and their juices and the herbs.
Return the chicken thighs to the casserole, pushing them down into the rice. Bring to the boil, then reduce the heat, cover and simmer for 25-30 minutes or until the chicken is cooked through and tender. Stir in the olives and sprinkle the cheese on top. Garnish with oregano sprigs and serve immediately.
Sylvia446