One Pot Dish
Michael Symon's Greek-Style Chicken and Rice
- 6 Skin-On Bone-In Chicken Breasts or Thighs (or mix)
- Salt and freshly ground Pepper to taste
- Paprika to taste
- 2 tablespoons Olive Oil
- 2 tablespoons Unsalted Butter
- 1 small Yellow Onion (minced)
- 1 Parsnip (cut into 1/2-inch thick coins)
- 2 Carrots (cut into 1/2-inch thick coins)
- 2 Garlic cloves (minced)
- 1 1/2 cups uncooked White Rice
- 3 cups Low Sodium Chicken Stock
- 1 Lemon (juice and zest)
- 1/4 cup Dill (chopped)
- 1 large Egg
- 2 tablespoons Wondra Flour
- Season the chicken on both sides with salt, freshly ground black pepper and paprika.
- Heat a dutch oven over medium high heat. When the pan is hot, add the olive oil and butter along with the chicken pieces, skin side down. Cook for 6 to 8 minutes, making sure the chicken is nicely browned and the skin is crispy. Turn and cook for another 4 to 5 minutes on the other side. Remove to a plate and set aside.
- Reduce the heat to medium and add the onion, carrot, parsnip and garlic with a pinch of salt. Cook, stirring occasionally until the vegetables are softened and aromatic, about 5 minutes. Next add the rice and toast it with the vegetable for a minute or 2. Add the chicken stock, reserving 1/2-cup for later, and bring the mixture up to a gentle boil. Add the chicken pieces back in and cook, covered for about 20 minutes, until the rice is tender and the chicken is cooked through. The mixture will still be slightly brothy at this point. Keep it at a simmer.
- Whisk together the egg, lemon juice and zest, dill and wondra. Add the reserved 1/2 cup stock and whisk together to temper. Stir it in to the rice and chicken mixture to thicken and flavor the rice. Check for seasoning here, adding more salt and freshly ground black pepper if needed.