Wednesday, August 4, 2010

Mediterranean chicken and rice

3 tbsp of olive oil 6-8 Boneless skinless chicken thighs 3 cloves of garlic 3 stalks of green onion 1/2 lemon - juiced 2 stalks of oregano or 1 tsp dried 4 basil leaves or 1 tsp dried 1 cup rice 2 cups chicken stock or white wine  Preheat oven to 375 F. I used a 5 Quart dutch oven for this recipe so that I could use one pan on stovetop and move it immediately into oven.  Heat pan with olive oil. Cook chicken in olive oil for a couple minutes, enough to get each side slightly browned. Reduce heat. Slice up green onions and mince garlic, place in with chicken. Add lemon and sprinkle oregano and basil into pan too. Add rice and chicken stock, make sure all rice is covered and then move the pan into oven.  Bake for 40 minutes.

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