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44
45
GREEK CHICKEN AND RICE
1. In a large bowl, toss the chicken thighs with the onion
powder, garlic powder, salt, and ground black pepper.
Stir to make sure all the thighs are evenly coated in the
spice mixture.
2. Put the olive oil in the cooking pot. Set to sauté for
20 minutes.
3. When the oil is hot and shiny, add in the chicken thighs,
skin side down. Cook for
8 minutes.
4. Turn the chicken thighs and sear on the other side.
Cook for another 8 minutes or until time expires.
5. Turn off and add the rice and chicken broth to the pot.
With tongs, wiggle the thighs in the pot so the rice is
covered by the broth.
6. Close the lid and set to pressure cook on high for
15 minutes.
7. When the time expires, release the pressure and open
the lid, then stir.
8. Top the chicken and rice with the chopped oregano,
parsley, olives and feta. Stir to combine. Serve
immediately.
• 8 bone-in, skin-on chicken
thighs (about 2 packages)
• 1 ½ tbsp onion powder
• 1 ½ tbsp garlic powder
• 2 tsp salt
• 1 tsp ground black pepper
• 3 tbsp olive oil
• 3 cups long-grain white
rice
• 4 cups chicken broth
• 6 stems fresh oregano,
leaves picked and roughly
chopped
• 12 stems parsley, leaves
picked and roughly
chopped
• 1 ½ cups pitted kalamata
olives, roughly chopped
• 2 cups feta cheese
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
25 min 15 min MEDIUM 8
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