Greek Chicken and Rice

There are millions, probably tens of millions, of recipes on the World Wide Web so finding just what one is looking for is a rather hit-or-miss proposition dependent on the vagaries of search engine algorithms.  A search for something using feta and chicken yielded the inevitable stuffed chicken breasts and this promising looking approach to chicken and rice. The original recipe was a bit rough, written in obviously non-native English and missing a few key steps. But the rave reviews posted by readers suggested it would be worth trying. I made some changes: adding ingredients, omitting others, changing proportions. But I kept the basic technique and the flavors unchanged. The result was wonderful. Do try it.

Ingredients

 

Boneless chicken breast

2 (about 12 ounces)

2 (about 350 grams)

Onions, coarsely diced

8 ounces

225 grams

Water

about 3  cups

about 750 milliliters

Long grain white rice

5 ounces (1 cup)

150 grams

Feta, crumbled

4 ounces

100 grams

Spinach, fresh or frozen

4 ounces

100 grams

Black or kalamata olives

2 ounces

50 grams

Dried oregano

1 tablespoon

15 milliliters

Olive oil

1 tablespoon

15 milliliters

Eggs

1

1

Lemon juice

1 tablespoon

15 milliliters

Salt and pepper

to taste

to taste

Method

Put the chicken and onions into a suitable pan and cover with water. Bring to a boil then simmer over low heat until the chicken is tender, about 15 minutes. Remove the chicken to a plate to cool and strain the liquid into a bowl. Put the onions into an oven-proof 2 quart (2 liter) casserole with a tightly-fitting lid.

Preheat oven to 350°F (200°C). Add the rice to the casserole along with the feta, spinach, olives, and oregano.  Stir to combine. Cut the chicken into bite-sized pieces and add to the dish. Pour on 2 cups of the broth, season with salt and pepper, and drizzle on the olive oil. Cover and bake in the oven for 30 minutes.

Beat together the egg, remaining cup of broth, and lemon juice. Season with salt and pepper. Remove the casserole from the oven and pour the egg mixture over the rice. Return to the oven, covered, for another 20 to 30 minutes.

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2 responses to “Greek Chicken and Rice

  1. trixfred30 October 12, 2011 at 18:22

    Pictures? Would help us amateurs…!!

  2. Leo Cotnoir October 12, 2011 at 18:28

    I used to take pictures of everything but it held up dinner! I’ll get back in the habit. Thanks for the prod.

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