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Greek Chicken Stew with Rice

Serves 4 to 6

 

Add variety to your menu with this Greek-style chicken stew with olives, topped with feta cheese. Serve with warm pita bread.

1 tablespoon olive oil
1 chicken (3 to 3-1/2 pounds), cut into serving pieces
1 small yellow onion, chopped
3 cloves garlic, minced
1 cup long-grain brown rice
1-3/4 cups chicken stock or broth
1/4 cup fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup pitted kalamata olives or ripe black olives
1/4 cup crumbled feta cheese for topping

In a large Dutch oven over medium-high heat, warm oil. Add chicken and brown, about 5 minutes on each side. Transfer browned chicken to a plate. Reduce heat to medium. Add more oil if needed. Add onion and garlic and sauté until tender, about 5 minutes. Stir in rice. Return chicken to pan. Add stock, lemon juice, oregano, salt, and pepper. Reduce heat to medium-low and cook, covered, until chicken is no longer pink in the center, rice is tender, and liquid is absorbed, about 1 hour and 15 minutes. Stir in olives. Place on a platter with chicken on top of rice, and sprinkle with feta cheese.

 

Buy the Book!

 

The Big Book of Soups & Stews
262 Recipes for Serious Comfort Food

by Maryana Vollstedt
Chronicle Books, January 2002
Paperback, $19.95
ISBN: 0-8118-3056-X
Recipe reprinted by permission.

 

The Big Book of Soups & Stews

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This page created January 2002


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