Jim Coleman Recipes

Mediterranean Chicken Stew with Rice

For this recipe you will need:

Ingredients

• 1 tablespoon olive oil
• 1 chicken (3 to 3-1/2 pounds), cut into service pieces
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 cup long-grain brown rice
• 1-3/4 cups chicken stock or broth
• 1/4 cup fresh lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 1/2 cup pitted kalamata olives or ripe black olives
• 1/4 cup crumbled feta cheese for topping

In a large Dutch oven over medium-high heat, warm oil. Add chicken and brown, about 5 minutes on each side. Transfer browned chicken to a plate. Reduce heat to medium. Add more oil if needed. Add onion and garlic and saute until tender, about 5 minutes. Stir in rice. Return chicken to pan. Add stock, lemon juice, oregano, salt, and pepper. Reduce heat to medium-low and cook, covered, until chicken is no longer pink in the center, rice is tender, and liquid is absorbed, about 1 hour and 15 minutes. Stir in olives. Place on a platter on top of rice, and sprinkle with the feat cheese.

Serve with warm pita bread.

Serves 4 to 6.