Greek Chicken Pilaf Recipes

LEMONY GREEK RICE PILAF (PILAFI) RECIPE WITH CHICKEN LEGS

Steps:

• To prepare this Greek rice pilaf recipe with chicken legs, start by washing thoroughly the chicken legs and pat them dry with some kitchen paper. Drizzle the chicken legs with olive oil, season well with salt and pepper and rub using your hands.
• Heat a large pan over medium high heat and place the chicken legs inside. Let them colour and cook for about 6 minutes on each side, until the skin is nicely coloured and crispy. Remove the chicken legs from the pan and set side.
• Now it's time to prepare the Greek rice pilaf. In the same pan add 1-2 tbsps olive oil and the chopped onions and sauté until soft. Add the butter and rice and sauté the rice until translucent. Pour in the chicken stock and lemon juice and deglaze. Add the chicken legs (skin side up) and season well with salt and pepper.
• Place the lid on, turn the heat down and simmer the Greek rice pilaf for about 15 minutes, until the chicken and rice are cooked and all the liquid has been absorbed.
• Finish off the Greek rice pilaf with a last minute squeeze of lemon juice, crumbled feta cheese and freshly ground pepper. Enjoy!

GREEK CHICKEN PILAF

Steps:

• In a skillet over medium heat, add oil and let it heat up a bit.
• Add in onion and garlic; stir/saute for 5 minutes or until tender.
• Add in rice and cook/stir 1 minute longer.
• Add in tomato sauce, lemon juice, oregano, sugar, salt, and pepper; stir to combine.
• Transfer mixture to a 2-quart casserole dish that has been lightly sprayed with non-stick cooking spray.
• Add in chicken and broth; stir to combine.
• Cover and bake in a 350° oven for ABOUT 1 hour or until the liquid is absorbed.
• Sprinkle with feta cheese and olives.
• Let rest 5-10 minutes before serving.

GREEK LEMON PILAF

Steps:

• In a heavy saucepan, saute onion in butter until tender.
• Add rice and orzo and cook, stirring, for 2 minutes.
• Add chicken broth and lemon juice and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
• Fluff pilaf up with fork and stir in chopped parsley.

SKILLET CHICKEN KEBABS AND GREEK RICE PILAF

Steps:

• Thread chicken and bell pepper on four 8-inch skewers. (Wooden skewers can be trimmed back with kitchen shears.) Place kebabs in a baking dish. Combine oil, lemon zest, oregano, salt and pepper. Pour over kebabs; marinate in refrigerator for 15 minutes.
• Heat 10-inch skillet over medium heat for 1 minute. Add chicken kebabs and marinade; cook 3 minutes on each side. Remove kebabs from skillet, reserving drippings.
• In same skillet over medium heat, saute rice-pasta packet (hold the seasoning packet for the next step) with garlic in reserved drippings until pasta is golden brown. Add 2 cups water and the special seasonings packet; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
• Stir in spinach; place kebabs over rice. Cover, simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Remove kebabs. Stir in tomatoes. Sprinkle with cheese and replace kebabs.

PAPA'S GREEK RICE PILAF

Steps:

• Before you start have chicken broth cans opened and ready to pour.
• Melt butter in large sauce pan.
• Add rice and stir constantly until golden browned (Use Med-Hi Heat).
• Quickly add chicken broth and lemon juice and cook uncovered until liquid is absorbed (about 25 minutes.).