Greek Chicken Stew With Rice

"A one-pot Greek-style chicken stew with olives, topped with feta cheese. Serve with warm pita bread. Recipe from The Big Book of Soups & Stews--262 Recipes for Serious Comfort Food by Maryana Vollstedt,"
 
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Ready In:
1hr 30mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • 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 saute 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.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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