Online Reporter
Chef Rudo Kandiero
THIS vibrant, one-pan meal combines succulent chicken with fragrant, herbed rice. It requires approximately one hour of preparation and cooking time and serves four.
Ingredients
Four chicken thighs, bone-in or boneless;
One cup long-grain rice;
Two cups chicken broth;
Three tablespoons olive oil;
One small onion, finely chopped;
Three cloves garlic, minced;
One large lemon, juiced and zested;
One teaspoon dried oregano;
Half teaspoon paprika;
Half teaspoon ground black pepper;
One teaspoon salt;
Half cup cherry tomatoes, halved;
One-third cup olives, sliced;
Two tablespoons fresh parsley, chopped;
One tablespoon fresh dill, chopped;
Lemon slices for garnish
Method
1. Heat the olive oil in a large skillet over medium heat. Season the chicken thighs evenly with salt, pepper, paprika and oregano. Place the chicken in the skillet and sear for four to five minutes per side until golden brown. Remove the chicken from the pan and set aside.
2. In the same skillet, add the chopped onion and sauté for about three minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add the uncooked rice to the skillet. Toast it gently for one to two minutes, stirring frequently to coat the grains in the oil and aromatics.
4. Pour in the chicken broth, lemon juice and lemon zest. Stir well and bring the mixture to a gentle simmer.
5. Nestle the seared chicken pieces back into the rice mixture. Cover the skillet with a lid and reduce the heat to low. Cook for 18 to 20 minutes, until the rice is tender and the chicken is cooked through.
6. During the final five minutes of cooking, gently stir in the cherry tomatoes and sliced olives.
7. Remove from the heat. Garnish with fresh parsley, dill and lemon slices before serving.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on 0772748509.
