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One Pot Oregano Chicken with Rice

Total Time: 35 mins.
Prep Time: 10 mins.
Cook Time: 25 mins.
Serves: 4

Ingredients

1 tsp (5 mL) dried oregano
1/2 tsp (1 mL) each salt and pepper
1/2 tsp (1 mL) each garlic powder and paprika
1 lb (500 g) boneless skinless chicken thighs
2 tbsp (30 mL) olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup (250 mL) Tilda® Pure Basmati - Original
1 1/2 cups (375 mL) chicken broth
1 bay leaf
2 tbsp (30 mL) finely chopped fresh parsley
1 tsp (5 mL) lemon zest
Lemon wedges

 

Star Product

Pure Basmati Rice

Directions

  1. Combine oregano, salt, pepper, garlic powder and paprika; season chicken all over with oregano mixture. Heat oil in large nonstick skillet set over medium heat; cook chicken for about 3 minutes per side or until browned. Transfer to plate.
  2. Add onion and garlic; cook for 2 to 3 minutes or until softened. Add rice and cook for 1 minute. Stir in broth; bring to boil. Reduce heat to low; return chicken to skillet and add bay leaf. Cover and cook for 10 to 12 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered, for 5 minutes.
  3. Remove bay leaf. Fluff with fork and sprinkle with parsley and lemon zest. Serve with lemon wedges.

Tips

  • Serve with a sprinkle of crumbled feta cheese.
  • If desired, add peas, green beans or diced carrots to skillet.