Greekchickenrice Recipes

Steps:

• Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

Steps:

• In a large saucepan melt butter over medium heat and add chicken.
• Brown on all sides then remove from pan and set aside.
• Add onion and tomato and saute until onion turns translucent.
• Stir in oregano and lemon juice.
• Add rice and stir well to combine and coat all grains of rice.
• Add chicken stock, stir and return chicken to pot.
• Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed.
• Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.

Steps:

• Put enough water in a pot and boil the chicken pieces with the onions unchopped. Boil until chicken is tender. Take off the chicken and the onions and reserve the broth for later use in the recipe.
• Place in a casserole dish the onions cut them in large pieces. Then add feta crumbs,the parsley and the rice. Mix well.
• Put on top the chicken and 1.5 cup of chicken broth. Add the butter.
• Bake for 45 minutes at 200°C - (350F).
• Mix the eggs with the remaining chicken broth and add them to the casserole.
• Bake for 30 minutes more at the same temperature.

Steps:

• In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
• Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
• In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
• Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.

Steps:

• Heat 1/4 cup of the dressing in large skillet on medium heat. Add vegetables; cook and stir 15 min. or until vegetables are crisp-tender. Remove vegetables from skillet; cover to keep warm.
• Add remaining 1/4 cup dressing to skillet. Add chicken; cook 7 min. on each side or until chicken is cooked through. Return vegetables to skillet. Add olives; stir gently until well blended.
• Serve chicken and vegetables over rice.

Steps:

• Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
• Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes.
• Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.