This recipe take a little longer than 30 minutes, as I cannot get brown rice to cook that quickly. It always takes me at least 40 minutes, which is why I usually make a double batch and put half in the fridge for another meal.
This recipe was adapted from the Heart Association Meals in Minutes Cookbook.
Printable Recipe
Ingredients
1 1/2 Cups Uncooked Brown Rice
3 Cups Water
6-8 Chicken Drumsticks
2 Tbsp Olive Oil
1 Cup Chicken Broth
1 Cup Water
1 tsp Dried Oregano
1 tsp Lemon Zest
1 tsp Lemon Juice
1/8 tsp pepper
8 Greek Olives, Pitted
2 Tbsp Feta Cheese, Rinsed and Crumbled
Directions
- Put the rice and water in the rice cooker and get it started.
- Rinse drumsticks and pat dry with a paper towel.
- Heat a large skillet over medium-high heat. Add olive oil.
- Add the chicken, and cook for 3 minutes on each side.
- Add broth, water, oregano, lemon zest, lemon juice, and pepper to the skillet and bring to a simmer.
- Lower heat to medium-low and cook, covered, for 10 minutes until the chicken is no longer pink in center.
- Remove chicken.
- At this point the rice should be almost done cooking.
- Add in the rice, and the remaining ingredients into the skillet and stir. Return the chicken to the skillet. Cook, covered, for another 10 minutes.
Serve with a green salad!
Steps 5 and 6 |
Step 9 |
Opa!
Greek chicken in under an hour!
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