Fried chicken and rice with olives
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 18 G., saturated fats 3 G., proteins 34 G., carbohydrates 49 G., fiber 2 G., cholesterol 133 mg, sodium 953 mg, sugar 2 G.
Calories 500, total fat 18 G., saturated fats 3 G., proteins 34 G., carbohydrates 49 G., fiber 2 G., cholesterol 133 mg, sodium 953 mg, sugar 2 G.
Chicken thighs are pan-fried with garlic, fresh oregano, and lemon juice, creating a deliciously aromatic flavor, infused with a pleasant citrusy spice. Serve with rice cooked with onions, celery, herbs, lemon, and black olives. Delicious juices will remain in the pan after the chicken is fried. Pour them over the dish as a sauce and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 5 cloves garlic, crushed
- 2 tablespoons chopped fresh oregano
- 1 cup long-grain white rice
- 0.5 cup pitted Kalamata olives
- 1 lemon (cut half into 4 pieces and remove seeds; squeeze half)
- 0.7 kg skinless and boneless chicken thighs (4-6 pcs.), cut into 5 cm pieces.
- 1 cup lightly salted chicken broth
- 2 tablespoons chopped fresh chives
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Recipes with similar ingredients: onions, celery, garlic, oregano, long-grain rice, olive, Kalamata olives, lemon, chicken thighs, bouillon, chives
Cooking the dish according to the recipe:
- In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the onion, celery, and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Add 3 minced garlic cloves and 1 tablespoon oregano; cook for 30 seconds.
- Add the rice, olives, lemon quarters, 1.5 cups of water, and 1 teaspoon of salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and black pepper, add it to the skillet, and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic softens, about 10 seconds. Stir in the lemon juice and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Add the chicken broth, bring to a simmer, and cook until the chicken is cooked through and reduced by about half, about 5 minutes.
- Fluff the rice with a fork. Divide among plates, top with the chicken, pour in the pan juices, and sprinkle with chives.
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