Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1.5 cups long-grain white rice (Basmati or Jasmine works best)
- 2.5 cups low-sodium chicken broth
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice (plus zest of one lemon)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 cup crumbled feta cheese
Instructions
- Start by patting the chicken pieces dry with paper towels to ensure a good sear. In a small bowl, mix the dried oregano, salt, pepper, and lemon zest. Toss the chicken in half of this spice mixture until evenly coated. Rinse your rice under cold water in a fine-mesh sieve until the water runs clear; this removes excess starch and prevents the rice from becoming gummy. Dice the onions and mince the garlic so everything is ready to go into the pot quickly.
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and brown it for about 3-4 minutes per side until golden (it does not need to be cooked through yet). Remove the chicken and set it aside on a plate. In the same pot, add the onions and cook for 3 minutes until softened. Stir in the garlic and the rinsed rice. Toast the rice for 2 minutes, stirring constantly, until it smells slightly nutty. Pour in the chicken broth, lemon juice, and the remaining spices. Use a wooden spoon to scrape the flavorful brown bits off the bottom of the pot. Return the chicken to the pot, bring the liquid to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 15 to 18 minutes without lifting the lid.
- Once the liquid is fully absorbed and the rice is tender, turn off the heat. Let the pot sit, covered, for an additional 5 minutes to allow the steam to finish the fluffing process. Remove the lid and fluff the rice gently with a fork. Stir in the Kalamata olives and half of the fresh parsley. Transfer the mixture to a large serving platter or individual bowls. Top generously with crumbled feta cheese and the remaining parsley. Serve with a fresh lemon wedge on the side for an extra burst of acidity.
- Cook Time: 45 minutes