Greek Chicken Stew With Rice

Submitted by gailanng

"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,"

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1 tablespoon olive oil
• 1 (3 -3 1/2 lb) whole chickens, cut into serving pieces
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1 cup long grain brown rice
• 1 3⁄4 cups chicken stock or 1 3/4 cups chicken broth
• 1⁄4 cup fresh lemon juice
• 1 teaspoon dried oregano
• 1⁄2 teaspoon salt
• fresh ground pepper
• 1⁄2 cup pitted kalamata olives or 1/2 cup ripe black olives
• 1⁄4 cup crumbled feta cheese, for topping

directions

1. 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.
2. 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.
3. 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.