GREEK CHICKEN & RICE
A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. -Savannah Lay, Baker City, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 436 calories, Fat 21g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 26g protein.
SKILLET CHICKEN KEBABS AND GREEK RICE PILAF
Joyce L. Sproul of Bath, Maine, won the grand prize in Rice-A-Roni's 1999 National Rice and Chicken Month Recipe Contest with this one dish meal.
Provided by gailanng
Categories One Dish Meal
Time 4m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thread chicken and bell pepper on four 8-inch skewers. (Wooden skewers can be trimmed back with kitchen shears.) Place kebabs in a baking dish. Combine oil, lemon zest, oregano, salt and pepper. Pour over kebabs; marinate in refrigerator for 15 minutes.
- Heat 10-inch skillet over medium heat for 1 minute. Add chicken kebabs and marinade; cook 3 minutes on each side. Remove kebabs from skillet, reserving drippings.
- In same skillet over medium heat, saute rice-pasta packet (hold the seasoning packet for the next step) with garlic in reserved drippings until pasta is golden brown. Add 2 cups water and the special seasonings packet; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
- Stir in spinach; place kebabs over rice. Cover, simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Remove kebabs. Stir in tomatoes. Sprinkle with cheese and replace kebabs.
Nutrition Facts : Calories 235.5, Fat 11.9, SaturatedFat 3, Cholesterol 81, Sodium 251.4, Carbohydrate 4.7, Fiber 1.5, Sugar 2.5, Protein 26.6
GREEK RICE PILAF
This pilaf can be the centerpiece of your meal, or can be a side dish. It comes from a Moosewood cookbook.
Provided by MsBindy
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy skillet, saute the onions in oil on medium heat until they begin to soften.
- Add the garlic, mint and pepper and saute for 2 more minutes.
- Stir in the spinach, lemon juice, rice and green peas.
- Add the dill.
- Cover and cook for 3-4 minutes, stirring occasionally.
- When the spinach is limp and the rice is hot, top with the feta and serve immediately.
Nutrition Facts : Calories 456.7, Fat 15.5, SaturatedFat 6.7, Cholesterol 33.4, Sodium 447.4, Carbohydrate 65.8, Fiber 3.9, Sugar 5.6, Protein 13.2
GREEK RICE PILAF
Make and share this Greek Rice Pilaf recipe from Food.com.
Provided by Olha7397
Categories Short Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a medium size skillet over medium high heat. Add the rice and onion and sauté until both are translucent, about 5 minutes.
- Stir in the water with 1 heaping tablespoon of tomato paste, bring to a boil, then reduce the heat to low and cover the pan. Simmer until the rice is just done, 20 minutes. Add salt and pepper to taste, and the nutmeg, if using. Sprinkle with the parsley, if desired. Fluff with a fork and serve.
- NOTES: Not caring much for the flavor of plain water, a Greek cook who does not have stock on hand will usually flavor the water with tomato paste: about 1 tablespoon tomato paste to 1 cup water. This can be used for bulgur pilaf as well.
- As with bulgur pilaf, the quantity can easily be doubled, tripled, or more: Use 1 1/4 times as much liquid as rice. Be sure to increase the amount of olive oil and onion as you increase the rice and liquid.
- Adventures In Greek Cooking.
Nutrition Facts : Calories 239.9, Fat 7, SaturatedFat 1, Sodium 37, Carbohydrate 39.9, Fiber 1.7, Sugar 1.1, Protein 3.5
PAPA'S GREEK RICE PILAF
Make and share this Papa's Greek Rice Pilaf recipe from Food.com.
Provided by sdouros
Categories Rice
Time 30m
Yield 9 serving(s)
Number Of Ingredients 4
Steps:
- Before you start have chicken broth cans opened and ready to pour.
- Melt butter in large sauce pan.
- Add rice and stir constantly until golden browned (Use Med-Hi Heat).
- Quickly add chicken broth and lemon juice and cook uncovered until liquid is absorbed (about 25 minutes.).
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ONE POT GREEK CHICKEN AND RICE PILAF RECIPE | LITTLE SPICE …
From littlespicejar.com
4.9/5 (27)Category 30 Minute MealsServings 4Total Time 45 mins
- CHICKEN: Combine 2 tablespoons of olive oil, lemon juice, minced garlic, red wine vinegar, salt, pepper, red pepper flakes, and oregano in a zip top bag. Add the chicken breasts, zip the bag and give it a good shake until the chicken breasts are evenly covered in the marinade. Allow the chicken to marinate for 15 minutes and up to 1 hour.
- In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium high heat. Remove the chicken breasts from the marinade and discard marinade. Cook the chicken breasts for 4-6 minutes per side or [b]until the chicken is all the way cooked through and registers 165ºF on a thermometer[/b]. Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm.
- RICE PILAF: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice, set aside. Place the butter in the same sauté pan and allow it to melt over medium high heat. Add the rinsed rice and allow to toast for 3-4 minutes, stirring frequently so the rice doesn't burn. Add the chicken broth and lemon juice to the pot and allow it to come to a boil. Stir just once to break up any lump. Cover, reduce heat to low and let the rice cook for 8 minutes. At the 8 minute mark, remove the cover, the rice won't be cooked through yet, add the lemon zest and lemon slices to the rice and top with the cooked chicken breasts. Cover and continue to cook for 5-10 minutes or until the liquid dried up and the rice cooked through. Allow to stand for 5 minutes before topping with parsley and serving.
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