A trip back to the Mediterranean Sea is not in my near future so I decided to bring the flavors of the region to our dinner table in Georgia.
This recipe for Lemony Mediterranean Chicken and Rice came from a Cook's Country magazine. The olives and fresh oregano and lemon zest really was reminiscent of the delicious food that we enjoyed while sitting by the Mediterranean Sea.
1/3 cup pitted kalamata olives
1/4 cup olive brine
1/4 cup olive oil
4 cloves garlic
1 Tablespoon grated lemon zest
4 boneless chicken breasts
2 cups chicken broth
1 cup long grain white rice
4 1/2 ounces grape tomatoes
1/4 cup minced fresh parsley
2 Tablespoons fresh oregano
Combine olive brine, 3 T. oil. 1 Tablespoons oregano, 2 cloves garlic, 2 teaspoons lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in ziploc bag. Add chicken and refrigerate 1-2 hours.
Heat 1 1/2 teaspoons oil in skillet. Pat chicken dry and then add to hot oil. Brown chicken 3-4 minutes on each side.
While chicken cooks, microwave rice and 1 1/4 cups broth in covered microwave dish for 6 minutes.
Transfer chicken to platter.
Add 1 1/2 teaspoons oil to skillet.
Add 2 teaspoons oregano and 2 cloves garlic. Cook 30 seconds.
Add 3/4 cup broth and parcooked rice. Bring to a boil.
Return chicken to pan, cover and cook 8-12 minutes.
Transfer chicken to cutting board and tent with foil.
Off heat, stir olives, tomatoes and 2 Tablespoons parsley into rice.
Combine 2 Tablespoons parsley, 1 teaspoon lemon zest and 1 teaspoon oregano.
Sprinkle over rested chicken. Serve chicken over rice.
I served my Mediterranean chicken and rice with my version of a Mediterranean salad. (Romaine lettuce, grape tomatoes, sliced olives and chick peas)
It was all quite delicious and even though I wasn't sitting on the banks of the Mediterranean Sea, I still enjoyed the meal.
Mediterranean Chicken and Rice
1/3 cup pitted kalamata olives
1/4 cup olive brine
1/4 cup olive oil
4 cloves garlic
1 Tablespoon grated lemon zest
4 boneless chicken breasts
2 cups chicken broth
1 cup long grain white rice
4 1/2 ounces grape tomatoes
1/4 cup minced fresh parsley
2 Tablespoons fresh oregano
Combine olive brine, 3 T. oil. 1 Tablespoons oregano, 2 cloves garlic, 2 teaspoons lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in ziploc bag. Add chicken and refrigerate 1-2 hours. Heat 1 1/2 teaspoons oil in skillet. Pat chicken dry and then add to hot oil. Brown chicken 3-4 minutes on each side. While chicken cooks, microwave rice and 1 1/4 cups broth in covered microwave dish for 6 minutes. Transfer chicken to platter. Add 1 1/2 teaspoons oil to skillet. Add 2 teaspoons oregano and 2 cloves garlic. Cook 30 seconds. Add 3/4 cup broth and parcooked rice. Bring to a boil. Return chicken to pan, cover and cook 8-12 minutes. Transfer chicken to cutting board and tent with foil. Off heat, stir olives, tomatoes and 2 Tablespoons parsley into rice. Combine 2 Tablespoons parsley, 1 teaspoon lemon zest and 1 teaspoon oregano. Sprinkle over rested chicken. Serve chicken over rice.
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