One pot Chicken and Lemon Rice - best ever chicken n rice
- Replies 3
Great food on a budget
I Make this once aweek
last 3 days in fridge
Serves 3 to 5
Ingredients:
Chicken and marinade
5 chicken thighs cutlets bone in or out
2 lemons use the zest plus 4 tablespoons of juice
1 tablespoons of dried oregano
4 garlic cloves minced or jar garlic is fine
1/2 teaspoons of salt
RICE
1 cup of long grain rice or basmati
1 1/2 tablespoons of olive oil
1 small onion chopped
1 1/2 cups (185mls) chicken stock (Campbell's or homebrand is good)
3/4 cup of water
1 tablespoon of dried oregano
3/4 teaspoon of salt
Pepper to taste
METHOD
Combine chicken and all marinade ingredients in zip lock bag , close and massage chicken and set aside for at least 20 minutes but preferably over night
Preheat oven 180c or 160 fan-forced
1) Remove chicken but save marinade
2) Add oil to pan over medium heat and add chicken skin side down, cook until golden brown , then turn and cook other side until golden brown. Remove a put aside on a plate
3) wipe of excess fat with paper towel and heat 1 tablespoons of oil. Add onion and cook for a few minutes , then add remaining rice ingredients including marinade.
4) let liquid come to a simmer and simmer 1 minute , place the chicken on top of the rice and cover it with double foil.
5) Bake in pre heated oven for 40 minutes then remove foil and bake for a further 10 minutes
6) Remove from oven and stand for 10 minutes before serving
Note: serve with green vegies or serve just by it sel
Garnish with slices of lemon if required
I Make this once aweek
last 3 days in fridge
Serves 3 to 5
Ingredients:
Chicken and marinade
5 chicken thighs cutlets bone in or out
2 lemons use the zest plus 4 tablespoons of juice
1 tablespoons of dried oregano
4 garlic cloves minced or jar garlic is fine
1/2 teaspoons of salt
RICE
1 cup of long grain rice or basmati
1 1/2 tablespoons of olive oil
1 small onion chopped
1 1/2 cups (185mls) chicken stock (Campbell's or homebrand is good)
3/4 cup of water
1 tablespoon of dried oregano
3/4 teaspoon of salt
Pepper to taste
METHOD
Combine chicken and all marinade ingredients in zip lock bag , close and massage chicken and set aside for at least 20 minutes but preferably over night
Preheat oven 180c or 160 fan-forced
1) Remove chicken but save marinade
2) Add oil to pan over medium heat and add chicken skin side down, cook until golden brown , then turn and cook other side until golden brown. Remove a put aside on a plate
3) wipe of excess fat with paper towel and heat 1 tablespoons of oil. Add onion and cook for a few minutes , then add remaining rice ingredients including marinade.
4) let liquid come to a simmer and simmer 1 minute , place the chicken on top of the rice and cover it with double foil.
5) Bake in pre heated oven for 40 minutes then remove foil and bake for a further 10 minutes
6) Remove from oven and stand for 10 minutes before serving
Note: serve with green vegies or serve just by it sel
Garnish with slices of lemon if required
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