Prep 30 mins
Cook 25 mins
- 3 chicken, each cut into 10 pieces (4 pounds)
- fresh ground pepper
- 2 -4 tablespoons vegetable oil
- 3 tablespoons lemon juice
- 1 1⁄2 tablespoons minced lemons, zest of
- 1 tablespoon minced, fresh oregano leaves
- 3 onions, diced
- 2 red bell peppers, deribbed and diced
- 4 1⁄2 cups basmati rice (or other long-grain white rice)
- 3 quarts chicken broth
- 1 1⁄2 cups water
- Preheat oven to 375 degrees.
- Season the chicken pieces with salt and pepper.
- Heat a large skillet.
- When hot, add enough of the oil to cover the bottom of the pan.
- Heat the oil to almost smoking.
- Add the chicken pieces in batches and brown over medium-high heat until golden, about 5 minutes per side, adding more oil as needed.
- As the chicken browns, transfer the finished pieces to 2 large baking pans.
- Drizzle liberally with lemon juice.
- If necessary, carefully drain some of the oil from the skillet, leaving about 1 or 2 tablespoons in the pan.
- Reheat the oil, and add the lemon zest, oregano and onions, scraping up browned bits from the bottom of the pan.
- Saute the onions for 5 minutes, then add the bell peppers and saute until softened, about 5 minutes longer.
- Add the rice and cook, stirring, until all of the grains are coated with oil, about 1 minute.
- Stir in the broth and water and bring to a boil.
- (If using unsalted broth, season with salt to taste at this point or the cooked rice will be bland.) Pour the broth and rice mixture evenly over the chicken.
- Cover tightly and bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
- Remove from oven and let rest, still covered, at least 10 minutes before serving.