One-pot Greek chicken and rice pilaf stand alone for a perfect weeknight meal. But it’s also great with a Greek salad and a side of tzatziki, a cucumber yoghurt dip. So have a look at this very delicious recipe.
Satisfying One-Pot Greek Chicken and Rice Pilaf
This one-pot Greek chicken and rice pilaf is the most amazing pilaf I've tried. I love how filling and satisfying this rice dish is.
Ingredients
Chicken Ingredients
- 3 medium ground chicken (minced chicken)
- ⅓ cup olive oil - extra virgin
- 4 cloves garlic - pressed
- ½ tablespoon oregano
- 1 tablespoon rosemary
- ½ tablespoon thyme
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 medium lemon juice
- 1 medium lemon zest
Rice Ingredients
- 1 ½ cup basmati rice - rinsed
- 2 cups chicken stock (chicken broth or chicken bouillon)
- ⅔ cup white wine
- ⅓ cup water
- ¼ tablespoon oregano
- 2 tablespoons lemon juice
- 1 tablespoon Canola oil
- 3 tablespoons butter - divided use
- ½ tablespoon salt
- 1 small yellow onion - chopped
- 2 tablespoons parsley
- 1 medium lemon zest
Instructions
- Place the marinade ingredients and chicken into a gallon-size bag and marinate the chicken for at least a half-hour and up to 2 hours.
- Heat 1 tablespoon of oil together with 1 tablespoon of butter in a cast-iron skillet on medium-high heat until it shimmers. Sear the chicken until golden brown on each side, about 3 to 4 minutes per side. Wipe out the pan.
- Whir the carrots in a food processor for a couple of seconds. Cook the onions, carrots, and orzo in 2 tablespoons of butter until the vegetables are tender and the orzo browns, and then add the rice and cook for 5 minutes or until lightly toasted. In the final minutes, add the oregano and stir into the rice mixture. Pour in the hot chicken broth, wine, water, and lemon juice. Top with the chicken.
- Cover and cook in a 350-degree oven for 30 minutes, then turn off the temperature and let the pan sit in the oven for 10 minutes. Uncover and garnish with lemon zest and parsley.
- Serve on its own or with tzatziki and a Greek Salad.
Nutrition
Calories: 568kcalCarbohydrates: 52gProtein: 30gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 89mgSodium: 2226mgPotassium: 625mgFiber: 2gSugar: 2gVitamin A: 1522IUVitamin C: 13mgCalcium: 62mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!