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Greek Chicken Thighs with Rice (One Pot)
This Greek chicken recipe will soon become your new favourite one-pot dish. With big, zesty flavours inspired by sunshine holidays, these Greek chicken thighs with fragrant rice cook in one pan, and are ready in about 30 minutes.
Servings: 4
Ingredients
- 2 tsp olive oil
- 4 chicken thighs - skin on, bone in
- ½ tsp dried thyme
- ½ tsp dried oregano
- 2 onion - peeled & diced
- 4 cloves garlic - peeled & sliced
- ¾ cup rice
- 1 ½ cup stock or broth - chicken or vegetable
- 1 lemon
- 30 g olives - stoned
Instructions
- Put a small glug of olive oil in the pan. Add the chicken and a sprinkle of the herbs. Fry over a medium heat for 4–5 minutes on each side until the skin is golden and crisp.2 tsp olive oil, 4 chicken thighs, ½ tsp dried oregano, ½ tsp dried thyme
- Take the chicken pieces out of the pan and set to one side. Add the chopped onion and garlic to the pan and fry it in the olive oil and chicken fat for a few minutes until browning and fragrant.2 onion, 4 cloves garlic
- Add the rice, and stir well to coat the rice. Reduce the heat and add a little of the stock. Deglaze the pan, scraping off anything stuck to the base and sides and bringing it back into the stock.¾ cup rice, 1 ½ cup stock or broth
- Add the rest of the stock, the herbs and the lemon zest. Give it all a stir.1 lemon
- Quarter the lemon and place on top of the rice, along with the chicken and olives. Bring to a simmer, then put the lid on the pan and turn the heat right down.30 g olives
- Leave the dish to cook for 18 minutes. Once cooked, turn off the heat and leave to stand for 5 minutes.
- Serve garnished with fresh herbs and lemon wedges.
Notes
Storage
Pack any leftovers into airtight containers, put the lid on and allow to cool. As soon as your Greek chicken with rice is cool, put in the fridge or freezer. Fridge – You can store your Greek chicken and rice in the fridge for up to 48 hours. Reheat thoroughly and do not return to the fridge a second time. Freezer – Freeze keep it for up to 3 months. You can defrost it in the fridge overnight before reheating, or microwave from frozen. Either way, it should be piping hot before you serve it.Hints and tips
- Ideally, you should always leave the lid on the pan while it cooks. Don’t peek. You do, however, need to figure out how your cooker behaves. The first time you make a stove-top rice, do check it half-way through (you will need to add a little extra liquid to compensate for lost steam). Once you know how your cooker behaves, try to leave the lid on throughout.
- If the heat is too high, your rice can catch and burn. Many cookers need a diffuser ring to make the heat gentler.
- This Greek chicken and rice recipe can be made in the oven. Follow the technique described in my chicken biryani. Cook the chicken on the stove first, as described above.
- Leftover roast chicken works too. Add it in at step 3 instead of using the thighs.
- I normally use jarred olives for this. Once opened, they will keep in the fridge about a week. If you won’t use them this time, drain and rinse. Then open freeze them before packing into an airtight pot. Use from frozen in other rice and pasta dishes or on a pizza.
- Leftover Greek style chicken with rice is delicious microwaved for a quick lunch. You can also freeze leftovers.
- This recipe is 14 Weight Watchers Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 484kcal | Carbohydrates: 56g | Protein: 27g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 99mg | Sodium: 1358mg | Potassium: 805mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1651IU | Vitamin C: 65mg | Calcium: 86mg | Iron: 3mg