I’ve given a lot of thought about what I wanted to post as my first recipe. I’ve narrowed it down and decided on my Yaya’s Greek Chicken & Rice. This is a very simple recipe with very few ingredients. It’s perfect for the colder weather and even better as leftovers… if you have any!
Yaya’s Greek Chicken & Rice
3 Cups Chicken Broth or Stock
1 Medium Yellow Onion, Chopped
1 Cup Brown Rice
1 Tbsp Olive Oil
Salt & Pepper
1. Chop Onion
2. Clean the Chicken. I removed most of the fat off of the thighs, but left a little bit on for flavor. You can use whatever kind of chicken that you’d like. For a healthier version, use skinless, boneless chicken breast. It will still come out great!
3. Heat the oil in a large pan and brown the chicken on each side. You aren’t cooking the chicken completely, but just long enough to brown on each side.
4. Add the chopped onion to the chicken. Stir. Cook for a 1-2 minutes. Be careful not to let the onion burn.
5. Add 1 cup chicken broth. Bring to a boil and cook for 10-15mins.
6. Add the rice and stir. Add the remaining 2 cups of chicken broth.
7. Bring up to a simmer and cover.
8. Cook for approx 45 minutes or longer depending upon which rice you use. Add Salt & Pepper to taste.
Depending on your likes/dislikes, you can use brown or white rice. White rice cooks faster and will need slightly less chicken broth. Brown rice takes longer to cook and needs slightly more chicken broth. You can always add more chicken broth towards the end of the cook time if you notice that it’s too dry.
The Greek Way
For as long as I can remember, my Yaya always had plain Greek yogurt in her refrigerator. It was a staple item! She always served yogurt whenever a meal involved rice. This dish was perfected with a dollop of yogurt on top of the rice. I’ve served it tonight with some sauteed spinach.