Print this recipe here: https://www.dimitrasdishes.com/recipes/one-pot-greek-chicken-rice
Serves 4-5:
2 pounds (about 5 pieces) chicken thighs, bone-in, and skin removed
1 small onion, finely chopped
1/3 cup olive oil
4 garlic cloves, grated
1 and 1.2 cups basmati rice
1 and ½ cups of chicken broth or water
1 and ½ teaspoon salt
Black pepper, to taste
2-3 tablespoons lemon juice
1-2 roasted red peppers, diced
4-5 olives, pitted and sliced
For the Marinade:
• ¼ cup freshly squeezed lemon juice
• 2-3 tablespoons olive oil
• 4-5 garlic cloves, grated
• 2 tablespoons dried oregano
• Salt and black pepper, to taste
• 1 teaspoon cumin powder
Garnish: lemon slices and chopped parsley
Make the marinade:
Combine the lemon juice, olive oil, and grated garlic in a small bowl. Add the oregano and whisk together until combined.
Place the chicken thighs in a bowl or on a tray. Pour the marinade over the chicken and season with salt, pepper, and cumin powder. Toss to coat all around. Set aside.
The chicken can be stored in the refrigerator (in an airtight container overnight for maximum flavor). If marinating overnight, allow the chicken to come to room temperature before cooking.
Make the dish:
Place the rice in a large bowl and rinse with cold water, changing the water 3-4 times until it is clear. Cover with cold water and let the rice soak at least 15 minutes.
Place a large (12-inch round) cast iron skillet or a Dutch oven pot over medium heat. Add 2-3 tablespoons of oil in the skillet. Place the chicken in the skillet and reserve the marinade for later. (it will be used to flavor the rice)
Brown the chicken 4-5 minutes on each side. Set aside on a plate. If there are too many burned bits in the pan, wipe it clean before cooking the onions.
Place the chopped onions with 2-3 tablespoons of olive oil in the skillet and cook over medium heat until soft and golden. About 10 minutes.
Add the grated garlic and warm through about 30 seconds taking care not to burn it.
Drain the water from the rice and add the rice to the skillet.
Add the red peppers, olives, broth, salt, pepper, and leftover marinade from the chicken. Add 2-4 tablespoons of fresh lemon juice to make it as lemony as desired. Place the chicken in the skillet.
Bring the mixture to a boil. Reduce the heat to a simmer and cover the pan with a lid. Simmer 15 minutes or until the rice is cooked.
Fluff the rice with a fork and garnish with chopped parsley.
Serve with sliced lemons, a green salad and tzatziki sauce. Enjoy!
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41 Comments
Made this tonight, a delicious, fast meal. I love the extra lemon recommendation. You are my “go to” GREEK cook!
TOO much OIL!
I was wondering if I could sear the skin in a cast Iron pan, then follow your recipe. The skin is may favorite part.
I made this tonight for dinner. I didn't have jarred roasted peppers. I added an orange bell pepper and sauteed with the onion. I didnt add any hot chilli flakes or mix the olives in while cooking but it was amazing!! I'm going to keep this reciepe as one of my favorites.😘😘😘 Thank you!
I love basmati rice. That's all I eat
I can’t wait to try this!!! I tell my husband, I would love to move in and eat everything you cook!!!
It looks sooo good! 😉🤗👍
Your rice looks wet and soggy at the end there
Omg… Love is in the air with this dish!!! We made this today & I’m just loving all the flavors it has. I love Mediterranean Food & I love learning from your channel. We are going to Santorini for our honeymoon too. Thank you! 😃
Why going talking so fast. Getting anxiety trying to follow you. You have changed you format some. Recipes are good.
I always use Basmati rice and the recipe looks fantastic.
Does the rice need to be cooked separately before added to the pot?
It’s my first Greek recipe that I tried today and it was lovely! Thank you
Easy and tasty looking recipe thanks for sharing.can we use freshly roasted red bell pepper.pls do reply.😚👌💕🌺
I’m drooling…….
👍👍👍👍👍👍
Delicious, easy recipe! I have made this many times for my family and for group gatherings. Everyone always loves the dish! 🙂
What kind of rice is that
Made this last night. We loved it! Thank you.
I love this rice, now I want to share it wit my family in Colombia, unfortunately they don’t have limes there, what I can replace them with?
Thank you 😊
This lady rocks !
Chicken came out uncooked red inside
I made this million times after following your recipe. Whoever tried always asked me how i made it. 😁 but the credit is all yours.
Can you do skinless boneless thighs?
Jasmine rice is best
👍
Looks delicious – can’t wait to try!
Gonna try soon x
Nice. Thank you.🐦
ok so this is the second video i have watched of yours and now im convinced im subbed
Your style is perfect: No excess verbiage, no showing off for the camera, no profanity, no joking. Just good, solid cooking. This recipe is perfect for my taste. Will make it, and thank you.
FYI. If you soak your chicken breast in whole milk over night, they will come out soft and tender. That’s a 100 yr old hint. ✌️🍗
I’m planning to serve this for friends dinner party. Want to know if you have similar recipe with tomato sauce. Love watching you and trying so many of your dishes!
This became my family’s favorite dish!
👍😊
I usually make Yia Yia's chicken with rice and tomatoes with cinnamon but I'm going to try yours today.
Looks Good…
Fantastici stntagi. Tha tin dokimAso. Mou aresi poli opos xrisimopiasate ola ta sistatika.
What is difference if you use bone in skinless chicken breast vs thighs?
😅
Making this now! I was in the mood for lemony chicken and potatoes but it’s just too hot here in Phoenix to run the oven. This has so much of that flavor and aroma! One of our family doesn’t eat whole olives so I put in some capers (which he adores) instead. I never liked oregano but you’ve taught me that when it’s mixed with lemon something magical happens ❤️❤️❤️