One pan Greek chicken with zucchini and rice
Dimitra's Dishes · ♥ 703 likes · 14.2K views · 7 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup olive oil
- 2–3 whole zucchini
- chicken thighs
- salt and pepper
Lightly season the skin-on chicken thighs with salt and pepper on both sides; finely chop one onion.
- 1 whole onion
Heat a large skillet over medium-high heat with olive oil and brown the chicken about three to four minutes per side; transfer to a baking dish. Turn the heat off for the last few minutes so the pan does not overheat.
Add the onion with the heat off; once the pan cools a little, cook on medium-low about eight minutes until soft and slightly golden.
- 4–5 cloves garlic cloves
Add four to five grated garlic cloves and warm through until fragrant, without colour; turn the heat off. Transfer to a 9 by 13 inch baking pan unless the skillet is oven proof.
- 1½ cup rice
- 1 tsp ground coriander
- 1½ tsp salt
- freshly cracked black pepper
- 1 tsp dried oregano
- ¼ cup fresh lemon juice
- 2 cup chicken broth
- crushed red pepper flakes
Drain the soaked rice well and add off the heat; season with the coriander, salt, black pepper, oregano, lemon juice and chicken broth, a pinch of red pepper flakes; mix.
- olive oil
- salt, pepper and garlic powder
- paprika
Top with the chicken. Toss thick zucchini rounds with olive oil, salt, pepper and garlic powder and arrange on top between the chicken so they do not get mushy; sprinkle the chicken with sweet paprika.
Bake in an oven preheated to 400F for 40 to 45 minutes, until the chicken reaches at least 165F inside.
- parsley
- lemon wedges
Garnish with finely chopped parsley and lemon wedges.
Garnishing and serving
If some rice is still undercooked, add more broth (about half a cup when reheating, or a cup straight from the oven), fluff and cook about 15 minutes more.
Tasting, and fixing undercooked rice