Greek Rice and Chicken
The perfect one-pot recipe for leftover chicken, all ready in 30 minutes or less.
Ingredients
- 1 lb cooked chicken, chopped or shredded
- 1 cup rice
- 3 cups chicken broth
- 3-4 cloves garlic, minced or grated
- 3 Tbl olive oil
- 2-3 Tbl lemon juice
- 1 cup whole kalamata or green olives
- 1-2 cups fresh spinach
- 1 teaspoon kosher salt, or ½ teaspoon table salt
- ½ teaspoon black pepper
- ½ Tbl oregano
- 2 oz feta cheese. crumbled
Instructions
- Add olive oil, chicken, garlic, salt, pepper, and oregano to a large Dutch oven or pot. Cook on medium-low heat until warmed through and the garlic is aromatic, just a few minutes.
- Add the rice, chicken broth, and lemon juice to the pot. Bring to a boil and then turn down the heat to low. Cover and allow to simmer for 15-20 minutes, until the rice is cooked through, stirring occasionally to ensure the rice does not burn onto the bottom of the pot. Then turn off the heat.
- Stir in the olives and spinach, and allow the spinach to wilt. Then add the feta cheese last. The olives and feta will add quite a bit of saltiness, but I still recommend taste-testing the rice and making sure it's sufficiently flavored. Then serve with extra lemon slices, olives, or feta.