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Greek Chicken With Rice.
Rice With Greek Chicken
Chicken and rice has a very long history. Take any cuisine in the world and you would find countless recipes of chicken and rice. In India we have a full cuisine which is called Biryanai. It is made of rice and meat (usually chicken or mutton). Everyone loves the combination of rice and chicken. Children just love the taste of rice and chicken together. This recipe is boons for those mothers who are always complaining that their children eat nothing and who always run after their children with food. Though the Chicken used in this is kind of which is made more in Greece but can be easily made anywhere in the world. The gradients are easily available in the nearby store and if not in store then on E bay and Amazon.com.
Since this recipe is basically made from chicken and that too skinless, it has very little fat, so is healthy too especially for the kids.
Ingredients
Serves: 4
Ingredients:
1. Chicken Thighs: 8
2. Basmati Rice: 7 Oz / 200 grams.
3. Feta Cheese: 2 Oz / 60 grams crumbled.
4. Chicken stock: 8 Fl. Oz / 250 ml.
5. Canned Tomatoes: 1 pound and 12 oz / 800 grams.
6. Black olives: 10 chopped and pitted.
7. Corn oil / Olive oil: 2 Tbsp
8. Onion: 1 Red finely chopped.
9. Garlic Cloves: 4 small chopped.
10. Thyme: Fresh 1 Tsp chopped.
11. Oregano: Fresh chopped 2 tsp.
12. Fresh oregano springs: 4 to garnish.
Method of Prepration
1. First of all take the legs of the chicken and remove all the skin from it.
2. Keep aside
3. Take a flame proof casserole.
4. Heat oil in it.
5. Now put 4 pieces of chicken thigh in the oil.
6. Mix well with oil.
7. Now put remaining pieces of chicken in the oil.
8. Mix all well.
9. Now on medium heat cook for about 10 minutes.
10. Cook till chicken turn golden brown.
11. Now take a plate and put an absorbent paper on it.
12. Transfer the chicken on that plate.
13. Now in the casserole add onion and garlic and sauté for 30 seconds.
14. Add rice and 2 fl oz (¼ of the stock) of chicken stock.
15. Cook on medium flame for 5 minutes stirring occasionally.
16. Don’t stir too much or rice would break.
17. By this time the onions would have softened, if not cook for another minute.
18. Add remaining herbs and tomatoes and cook for one minute.
19. Add remaining chicken stock.
20. Now from the plate take the chicken thighs and put them in the casserole.
21. Mix well with rice and make sure the chicken thighs are well covered by rice.
22. Now bring the mixture to boil.
23. Reduce heat.
24. Cover the casserole.
25. Simmer it for about 25 to 30 minutes, till chicken is cooked and tender.
26. Now add the olives and mix it well with rice.
27. Now take the crumpled cheese and sprinkle on top of the rice.
28. Garnish with oregano springs.
29. Serve hot.
Tips:
1. Never stir too much of uncooked rice as it would break long grain rice in to small pieces.
2. Don’t put too much of liquid or rice won’t dry properly.
3. If you over cook the chicken then the meat of chicken leaves bones, so do not over cook chicken.
Does it look tasty enough for you to try it?
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