Greek Chicken Lemon Rice (Printable Version)
Mediterranean chicken thighs cooked with lemony jasmine rice, chickpeas, fresh spinach, and crumbled feta for vibrant flavors.
# Ingredients:
→ Protein
01 -
6 boneless skinless chicken thighs
02 -
2 teaspoons kosher salt
03 -
1 teaspoon freshly ground black pepper
04 -
1 tablespoon dried oregano
→ Rice and Legumes
05 -
2 cups jasmine rice
06 -
1 can (240 g drained) chickpeas
→ Vegetables and Greens
07 -
1 large onion, finely diced
08 -
6 cloves garlic, minced
09 -
2 cups grape tomatoes
10 -
3 cups fresh baby spinach
→ Liquids and Fats
11 -
2 tablespoons extra virgin olive oil
12 -
4 cups hot chicken broth
→ Citrus and Seasoning
13 -
3 large lemons, zest and juice separated
14 -
1 teaspoon salt
→ Finishing
15 -
100 g crumbled feta cheese
16 -
Fresh herbs for garnish (e.g., parsley, oregano)
# Steps:
01 -
Rinse jasmine rice under cold running water for 2 minutes until water runs clear, then drain thoroughly to remove excess starch.
02 -
Pat chicken thighs dry and season evenly with kosher salt, black pepper, and dried oregano. Allow to rest at room temperature for 15 minutes to enhance flavor penetration.
03 -
Heat olive oil in a large heavy-bottomed pan over medium-high heat until shimmering. Add diced onion and sauté for 5 minutes until translucent and lightly golden. Stir in minced garlic and cook for 30 seconds until fragrant.
04 -
Add drained rice to the pan and stir continuously for 3 to 4 minutes until grains are coated with oil and begin to take on a light golden color, releasing a toasted aroma.
05 -
Pour in hot chicken broth and juice of 2 lemons. Season with 1 teaspoon salt and stir once to combine. Bring to a gentle simmer, stirring occasionally to prevent rice from sticking.
06 -
Nestle seasoned chicken thighs evenly into the simmering rice mixture, pressing gently without fully submerging. Cover tightly with lid.
07 -
Reduce heat to maintain a bare simmer and cook undisturbed for 15 minutes, allowing rice and chicken to cook through.
08 -
Scatter grape tomatoes and drained chickpeas around chicken pieces. Cover immediately to trap steam and cook for an additional 10 minutes.
09 -
Stir in fresh spinach leaves and allow to wilt gently for 2 minutes while covered.
10 -
Remove from heat, sprinkle with reserved lemon zest, crumbled feta, and fresh herbs. Cover and let rest for 10 minutes to allow flavors to meld and juices to redistribute.
# Notes:
01 -
Allow the dish to rest covered after cooking to enable the rice to absorb remaining liquid and the chicken to retain moisture.
02 -
Use chicken thighs rather than breasts to ensure juiciness and optimal flavor.
03 -
Rinsing rice removes excess starch and promotes fluffy, distinct grains.