Greek Style Rice Pilaf With Chicken Thighs Recipes

ONE-TRAY CHICKEN WITH RICE PILAF

Provided by Michael Symon : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

One-Tray Chicken with Rice Pilaf image

Steps:

For the chicken: Preheat the oven to 450 degrees F.
Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

Ingredients

4 bone-in chicken thighs, breasts or legs (you can also use pork chops, tenderloins, T-bone steaks, etc.)
4 cloves garlic
2 sweet potatoes or any other kind of potato or root vegetable, cut into quarters or large chunks
1 lemon, cut into quarters
1 onion or fennel bulb, leek or cabbage, cut into quarters or large chunks
1/4 cup olive or other oil
1 tablespoon sturdy herb, such as rosemary, thyme, etc., optional
1 tablespoon of your favorite spice mix (I'm going with Old Bay seafood seasoning for this one)
1 cup long-grain white or brown rice
1 tablespoon olive or other oil
1/2 cup diced onion
2 cups stock or water
Salt

GREEK CHICKEN & RICE

A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. -Savannah Lay, Baker City, Oregon

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Greek Chicken & Rice image

Steps:

Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

Nutrition Facts : Calories 436 calories, Fat 21g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 26g protein.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 teaspoons olive oil
1 jar (12 ounces) marinated quartered artichoke hearts, drained and chopped
1 jar (12 ounces) roasted sweet red peppers, drained and chopped
1/3 cup oil-packed sun-dried tomatoes, chopped
1/3 cup Greek olives, sliced
1 package (8.8 ounces) ready-to-serve brown rice
1 tablespoon minced fresh parsley

GREEK-STYLE RICE PILAF WITH CHICKEN THIGHS

Make and share this Greek-Style Rice Pilaf With Chicken Thighs recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Greek-Style Rice Pilaf With Chicken Thighs image

Steps:

Season the chicken well with salt, pepper and half of the oregano. Heat the oil in a pot or 12-inch skillet over medium-high heat until lightly smoking. Add the chicken, skin-side down and cook until well browned, 6 to 10 minutes, flip and then brown the other side, 3 to 4 minutes more. Remove to a plate and set aside.
Discard all but 1 tablespoon fat from skillet and heat the fat over medium heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 3 minutes. Add the remaining oregano and garlic and cook until fragrant, about 30 seconds.
Add the rice, stirring until fragrant and lightly toasted, about 1 minute, then add the stock and artichoke hearts and stir together. Nestle the chicken thighs on top, skin-side up, adjust the heat to maintain a simmer. Cover and cook until the chicken and rice are done 15 to 20 minutes more. Sprinkle with lemon zest, lemon juice and feta. Serve immediately.

Nutrition Facts : Calories 741, Fat 33.1, SaturatedFat 10.2, Cholesterol 117.3, Sodium 1484.6, Carbohydrate 72.1, Fiber 12.4, Sugar 4.4, Protein 39.5

Ingredients

1 lb skin-on chicken thigh
kosher salt & freshly ground black pepper
2 tablespoons chopped fresh oregano leaves, divided (can sub 2 teaspoons dried oregano)
2 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
2 garlic cloves, minced (about 2 teaspoons)
1 1/2 cups basmati rice or 1 1/2 cups long-grain rice
2 3/4 cups homemade chicken stock or 2 3/4 cups store-bought low sodium chicken broth
1 (15 ounce) can artichoke hearts, drained, rinsed and cut into chunks
2 teaspoons lemon zest
2 tablespoons fresh juice (from about 1 lemon)
3 ounces crumbled feta cheese

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ONE POT GREEK CHICKEN AND RICE PILAF RECIPE | LITTLE SPICE …

Web May 17, 2020 Marinated chicken, perfectly cooked rice pilaf with a zing of lemon and tons of freshy freshness from the herbs. Oh and this is totally …
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CHICKEN: Combine 2 tablespoons of olive oil, lemon juice, minced garlic, red wine vinegar, salt, pepper, red pepper flakes, and oregano in a zip top bag. Add the chicken breasts, zip the bag and give it a good shake until the chicken breasts are evenly covered in the marinade. Allow the chicken to marinate for 15 minutes and up to 1 hour.
In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium high heat. Remove the chicken breasts from the marinade and discard marinade. Cook the chicken breasts for 4-6 minutes per side or [b]until the chicken is all the way cooked through and registers 165ºF on a thermometer[/b]. Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm.
RICE PILAF: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice, set aside. Place the butter in the same sauté pan and allow it to melt over medium high heat. Add the rinsed rice and allow to toast for 3-4 minutes, stirring frequently so the rice doesn't burn. Add the chicken broth and lemon juice to the pot and allow it to come to a boil. Stir just once to break up any lump. Cover, reduce heat to low and let the rice cook for 8 minutes. At the 8 minute mark, remove the cover, the rice won't be cooked through yet, add the lemon zest and lemon slices to the rice and top with the cooked chicken breasts. Cover and continue to cook for 5-10 minutes or until the liquid dried up and the rice cooked through. Allow to stand for 5 minutes before topping with parsley and serving.

Greek Style Rice Pilaf With Chicken Thighs Recipes

ONE-TRAY CHICKEN WITH RICE PILAF

GREEK CHICKEN & RICE

A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. -Savannah Lay, Baker City, Oregon

GREEK-STYLE RICE PILAF WITH CHICKEN THIGHS

Make and share this Greek-Style Rice Pilaf With Chicken Thighs recipe from Food.com.

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