Yesterday, doubling casseroles for a friend's family and ours was on my list. I made two different recipes, one old and one new. The new one I tried was Greek Lemon Chicken and Rice. It is so wonderful -- and quick! -- that I wanted to share with you, just in case you haven't decided what's for dinner. It's such a cozy dish; the rice is creamy without a "cream of" involved, and there is not much fat in it at all.
Greek Chicken and Rice
2-3 Tablespoons olive oil
2 pounds of chicken breast cut into bite size pieces
1 yellow onion diced
1 green pepper diced
2 cups long grain rice
4 cups chicken stock
Juice of 1 lemon
1 can Progresso cannelloni beans (optional, my contribution to the recipe)
1/2 cup of kalamata olives, pitted (optional)
1 teaspoon dried oregano
salt and pepper to taste (I added a good amount as I like things savory)
Preheat oven to 350 degrees. In a large Dutch oven over medium heat, warm 1 tablespoon of olive oil. Add half the chicken and brown, about 5 minutes stirring around every so often. Remove to to a plate. Add a little more oil and brown the rest of the chicken. Remove to a plate.
Add a little more olive oil, if needed, and saute onion and green pepper until tender, about 5 minutes. Turn off heat. Add in chicken broth, rice, and the rest of the ingrediants. Add chicken back into the pot and stir to mix.
Cover the pot and bake until rice is tender and the liquid is absorbed, about 50 minutes.
Let me know if you try it! Enjoy!