Try this Greek Lemon Chicken Rice recipe, or contribute your own.
Suggest a better descriptionIngredients:
Method: Add 2 tbsp oil (olive oil + canola
oil), and sear chicken thighs marinated
with the salt pepper garlic powder and
lemon juice till golden and crisp. Remove
to a plate and in the same pan, add sliced
onion and cook them down,add lemon
juice to lift the brown bits from searing
the chicken and a touch of water as
needed. Add garlic, Italian seasoning
black pepper, red chili flakes and cook for
a few minutes. Then add rice, chicken
stock, salt and place the chicken pieces on
top with lemon slices. Let it come to a boil
then cook covered for 10 mins on low to
medium heat for 10 mins. Then wrap the
lid with a kitchen towel and cook on
lowest heat for additional 10-20 mins
(this method is popular in Pakistani
cooking and ensures that the steam cooks
the rice perfectly without adding any
moisture back in the pan). Garnish with
parsley and serve with the garlic yogurt
dip. If you find that the chicken skin is too
soft, you can take it out and separately
broil in the oven for 5-6 mins before
serving
4
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Serving Size: 1 (2044g) | ||
Recipe Makes: 1 | ||
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Calories: 732 | ||
Calories from Fat: 213 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 57.8mg | 18 % | |
Sodium 2756.3mg | 95 % | |
Potassium 2253.7mg | 59 % | |
Total Carbohydrate 83g | 24 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 77.3g | ||
Protein 50.7g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 732
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