Greek Chicken and Rice
 
 
Serves: 6 servings
Ingredients
  • For the Chicken:
  • 1 whole chicken, cut into 8 pieces
  • juice from 1-2 lemons
  • zest from 1 lemon
  • 1 tablespoon dried oregano
  • 3 garlic cloves, minced
  • ¼ cup olive oil
  • ½ teaspoon salt
  • fresh ground pepper
  • For the rice:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 cup long grain rice
  • 1½ cups chicken stock
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • fresh ground pepper
Instructions
  1. Combine the chicken and the marinade ingredients in a large ziplock bag and refrigerate for at least 1 hour and up to 12 hours.
  2. When ready to cook, remove the chicken from the marinade and reserve marinade.
  3. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat.
  4. Working in batches, place chicken, skin-side down, and cook until browned about 3 minutes. Turn and repeat on the other side. Remove chicken to clean plate and set aside.
  5. Wipe out skillet and heat 1 tablespoon olive oil over medium-high heat. Add the onion and saute until soft, about 3 minutes. Then add chicken stock, rice, oregano, salt, pepper and reserved marinade.
  6. Let the mixture come to a simmer for one minute, turn the heat off and pour the mixture into the bottom of a slow cooker.
  7. Place the chicken pieces on top, cover and cook on low for 8 hours or high for 4.
  8. **if you don't have a slow cooker, repeat the above steps in a dutch oven, cover and cook in 350-degree oven for 20-25 minutes.
  9. When done, place on platter and serve with fresh parsley and lemon.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/10/13/greek-chicken-rice/