This meal was AMAZING!! One of my husbands favorite things ive ever cooked. The spices were simple but the flavor was perfect. The chicken came out so nice and tender and it was a very easy dish to make. I hope yall enjoy!
Ingredients:
For the chicken and marinade:
5 chicken thighs or breasts
2 whole lemons, zested and juiced
2 TBS. oregano
4 cloves of garlic, sliced
1 tsp. red pepper flakes
1 tsp salt
2 TBS olive oil
For the Rice:
1 1/2 TBS olive oil
1 small onion, diced
1 Cup long grain rice
1 1/2 cup chicken broth
3/4 cup water
1 TBS dried oregano
1 tsp salt
Directions:
Combine lemon juice, oregano, garlic, red pepper flakes, salt and olive oil with chicken in a large ziplock bag and marinate over night.
Heat oven to 350 degrees. Remove chicken from the marinade. Keep the rest of the marinade you will need it for the rice. Add 1/2 TBS of olive oil in a heavy skillet over medium hight heat. Add chicken to the skillet and cook until they turn golden brown on both sides. Remove and reserve for later. Pour out the excess fat from the pan and wipe pan down. Add 1 Tbs of olive oil to skillet over medium- high heat and saute the onion. Add the rice, chicken broth, water, oregano, and salt. Pour the rest of the marinade in the skillet and mix well.
Allow the liquid to simmer for about 30 seconds. Add the chicken on top of the liquid and cover with a lid. Bake in the oven for 35 min. Remove the lid and cook for another ten minutes or until the liquid has absorbed and the rices is tender.
Ingredients:
For the chicken and marinade:
5 chicken thighs or breasts
2 whole lemons, zested and juiced
2 TBS. oregano
4 cloves of garlic, sliced
1 tsp. red pepper flakes
1 tsp salt
2 TBS olive oil
For the Rice:
1 1/2 TBS olive oil
1 small onion, diced
1 Cup long grain rice
1 1/2 cup chicken broth
3/4 cup water
1 TBS dried oregano
1 tsp salt
Directions:
Combine lemon juice, oregano, garlic, red pepper flakes, salt and olive oil with chicken in a large ziplock bag and marinate over night.
Heat oven to 350 degrees. Remove chicken from the marinade. Keep the rest of the marinade you will need it for the rice. Add 1/2 TBS of olive oil in a heavy skillet over medium hight heat. Add chicken to the skillet and cook until they turn golden brown on both sides. Remove and reserve for later. Pour out the excess fat from the pan and wipe pan down. Add 1 Tbs of olive oil to skillet over medium- high heat and saute the onion. Add the rice, chicken broth, water, oregano, and salt. Pour the rest of the marinade in the skillet and mix well.
Allow the liquid to simmer for about 30 seconds. Add the chicken on top of the liquid and cover with a lid. Bake in the oven for 35 min. Remove the lid and cook for another ten minutes or until the liquid has absorbed and the rices is tender.
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