Ingredients

The following ingredients have 4 Servings
  • 6 chicken thighs
  • 1 tablespoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 lemon, (zest and juice)
  • 3 cups chicken broth
  • 1 cup long grain rice

Instruction

  • Heat the oil in a large skillet over medium high heat; then season the chicken with the oregano, salt and pepper. 
  • Brown the chicken on both sides for about 6-8 minutes each side; then add the rice, chicken stock, lemon juice and zest.
  • Cover the skillet, reduce heat to medium and simmer for 30 minutes until the liquid has evaporated and the rice is cooked. (If your heat is too high, the liquid will evaporate quicker and the rice may not be cooked. If this happens, add a little more chicken broth, cover the skillet again and repeat until the rice is no longer hard.)