Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 cup diced onions
  • 1 cup diced green bell pepper
  • 1 cup long grain white rice (rinsed)
  • 2 1/2 cups chicken stock
  • the juice of 1 large lemon
  • 1/2 cup pitted kalamata olives (roughly chopped)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instruction

  • Preheat the oven to 350 degrees F.
  • In a large dutch oven heat the oil and sear the chicken for about 3 minutes on each side, transfer to a plate.
  • Add the onion and pepper and cook for two minutes.
  • Add the rice and mix well with the onion and pepper.
  • Pour in the chicken stock and add the remaining ingredients stirring well.
  • Add the chicken back into the pot submerging it under the liquid.
  • Cover and cook until the rice is soft and the liquid has been absorbed.