A very flavorful and interesting dish for a weekend lunch. Pretty easy to drum up.
A couple of things to remember before you start.
- Make sure your chicken is cut into large pieces. Thighs are best. For this one, I had 6 large pieces.
- It would be best if the pan you use to fry the chicken is one that you can move into the oven.
Ingredients
- Chicken (750 gm)
- Rice (1 cup)
- Onion (2 medium sized)
- Oregano (2 tablespoons)
- Italian seasoning (2 teaspoons)
- Pepper powder (2 teaspoons)
- Lemon (1/2 cup)
- Garlic (6 large cloves)
- Olive oil (6 tablespoons)
- Salt to taste
1. Make the marinade for the chicken.
- Olive oil (2 tablespoons)
- Oregano (1 tablespoon)
- Italian seasoning (1 teaspoon)
- Pepper powder (1 teaspoon)
- Garlic (3 cloves, crushed)
- Salt
2. Mix in a bowl and add the chicken. Mix well so all the chicken pieces are well coated.
3. Let the chicken marinate for at least 30 min. The longer the better.
4. Dice the onions into small pieces.
Wait for the chicken to marinate, then continue.
5. Add 4 tablespoons of olive oil to a pan.
6. Fry the chicken for 5 minutes each side. Don't thrown away the remaining marinade, you will need it for the rice.
7. Remove the fried chicken into a plate.
This is a good time to preheat your oven to 200 C.
8. Add the onion to the same pan.
9. After the onion is fried until it is translucent, add one tablespoon of oregano, one teaspoon of Italian seasoning, one teaspoon of pepper powder. three garlic cloves (crushed), and salt to taste. Let it cook for about 2 mins.
10. Add the rice to the pan.
11. Add two cups of water and bring to a boil.
12. Place the pieces of chicken on top of the rice.
13. Transfer the pan from the stove to the oven.
14. Cover and cook in the oven for 30 mins.
Comments