Ingredients
Scale
Gathering the right ingredients is the first step to creating a dish that tastes as wonderful as it smells. Here’s what you’ll need:
- 4 skinless, boneless chicken thighs
- 1 cup long grain rice
- 2 cups chicken broth
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 lemon, thinly sliced
- Fresh parsley for garnish
Feel free to substitute chicken broth with vegetable broth for a lighter version or add a pinch of saffron for an exotic twist. The beauty of this dish lies in its adaptability, much like the improvisational spirit my mother, Elena, instilled in me.
Instructions
Let’s dive into the cooking process, a dance of flavors that is both simple and rewarding.
- Heat the olive oil in a large pot over medium heat. Add the chicken thighs and sear them for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
- In the same pot, add the rice, stirring to coat it in the remaining oil. Toast the rice for 2-3 minutes until it turns slightly translucent.
- Pour in the chicken broth and lemon juice, and bring the mixture to a gentle simmer.
- Return the chicken to the pot, nestling it amongst the rice. Season with oregano, garlic powder, salt, and pepper.
- Place the lemon slices over the chicken and rice, cover the pot, and reduce the heat to low. Allow it to cook for 20-25 minutes until the rice is tender and the chicken is cooked through.
- Once cooked, let it sit for 5 minutes off the heat to absorb any remaining liquid.
- Garnish with freshly chopped parsley before serving.
This method reminds me of the patient art of cooking I learned from Nonna Rosa, where each step is a building block to a harmonious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
