One Pot Mediterranean Chicken & Rice

Name: One Pot Mediterranean Chicken & Rice
Yield: 4
Ingredients: 1 lb chicken leg quarters; 4 cloves garlic; 1 lemon, juiced; 1 ½ tsp oregano, dried; parsley, chopped; ½ cup onion, medium diced; 1 cup yellow rice; 1 stick cinnamon; 2 cups chicken broth; 1 tbsp paprika; 1 tsp cumin; salt and pepper to taste; oil

CategoryGreek, This Week Menu

Yields4 Servings

1 lb chicken leg quarters

4 cloves garlic

1 lemon, juiced

1 ½ tsp oregano, dried

parsley, chopped

½ cup onion, medium diced

1 cup yellow rice

1 stick cinnamon

2 cups chicken broth

1 tbsp paprika

1 tsp cumin

salt and pepper to taste

oil

Preheat oven to 350°F.

In a large bowl, season chicken with oregano, lemon juice, paprika, parsley salt and pepper Set aside for 15 minutes.

In a Dutch oven, heat remaining 2 tbsp oil. Sear the chicken for 4 to 5 minutes both sides, or until golden on the bottom. Set aside.

To pan, add onion and sauté for 1 minute. Add rice and sauté 30 seconds. Add broth and lemon juice; bring to a simmer. Add olives and artichoke hearts (optional) then top with chicken; cover and bake for 35 minutes.

Remove lid add lemon zest and cook an additional 5 minutes. Serve with lemon wedges.