Greek-Style Rice Pilaf With Chicken Thighs

Submitted by gailanng

"A One-Pot-Wonder by Yasmin Fahr posted on Serious Eats."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4

ingredients

• 1 lb skin-on chicken thigh
• kosher salt & freshly ground black pepper
• 2 tablespoons chopped fresh oregano leaves, divided (can sub 2 teaspoons dried oregano)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped (about 1 cup)
• 2 garlic cloves, minced (about 2 teaspoons)
• 1 1⁄2 cups basmati rice or 1 1/2 cups long-grain rice
• 2 3⁄4 cups homemade chicken stock or 2 3/4 cups store-bought low sodium chicken broth
• 1 (15 ounce) can artichoke hearts, drained, rinsed and cut into chunks
• 2 teaspoons lemon zest
• 2 tablespoons fresh juice (from about 1 lemon)
• 3 ounces crumbled feta cheese

directions

1. Season the chicken well with salt, pepper and half of the oregano. Heat the oil in a pot or 12-inch skillet over medium-high heat until lightly smoking. Add the chicken, skin-side down and cook until well browned, 6 to 10 minutes, flip and then brown the other side, 3 to 4 minutes more. Remove to a plate and set aside.
2. Discard all but 1 tablespoon fat from skillet and heat the fat over medium heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 3 minutes. Add the remaining oregano and garlic and cook until fragrant, about 30 seconds.
3. Add the rice, stirring until fragrant and lightly toasted, about 1 minute, then add the stock and artichoke hearts and stir together. Nestle the chicken thighs on top, skin-side up, adjust the heat to maintain a simmer. Cover and cook until the chicken and rice are done 15 to 20 minutes more. Sprinkle with lemon zest, lemon juice and feta. Serve immediately.