Lemoregano Chicken-Rice

Lemoregano Chicken & Rice
Lemon & Oregano Chicken-Rice


Part A
1 large chicken thigh cut in half, keeping skin and bone
Half lemon’s juice (around 2 tbsp)
1 tbsp dried oregano
2 garlic cloves, cubed finely
½ tsp salt

Part B
1 medium onion, cubed
1 cup rice, basmati long grain
1 chicken stock/bouillon cube dissolved in 1 ½ cup of water
1 tbsp dried oregano
1 tsp cayenne pepper
½ tsp salt
Black pepper


  1. Slice the chicken pieces slightly on the top. Marinate them with the ingredients in Part A for 20 minutes.
  2. Preheat oven at 180 degrees.
  3. Heat 1 tbsp oil in a non-stick pan, place the chicken pieces, pour a cup of water, cover and let cook on medium fire for around 10 minutes. Turn the pieces over each 3 minutes.
  4. Remove the chicken for later use, add another tbsp. of oil in the pan and drop the onions. Let melt for around 2 minutes.
  5. Throw the rest of the ingredients from part B in the pan: washed rice, dissolved chicken bouillon, oregano, cayenne pepper, salt, 3-4 pinches of pepper, 1 cup of water and the rest of marinade left from the chicken. Mix well and let simmer uncovered until the water bubbles. Took me around 5-6 minutes.
  6. Transfer the rice mixture in an oven-friendly recipient. Place the chicken on the rice, skin up. Cover the recipient with aluminium foil and place in over for 35 minutes. Then remove the aluminium foil, and cook for some 5 minutes more.
  7. Sprinkle oregano or grated lemon zest or chopped coriander over the rice and serve hot.
Lemoregano Chicken & Rice and Cabbage Salad
Lemoregano Chicken & Rice and Cabbage Salad

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