Category: Main Course
3 Step Greek Chicken & Rice Skillet - TastyPlanner.com
Chef: Vacuumboots
I was looking for a recipe using boneless, skinless chicken thighs, and thought this one looked interesting. I did use regular rice instead of the instant, used more salad dressing than called for, and also used more liquid (about 8-10 oz. water mixed with concentrated chicken bouillon flavouring). After following the basic directions, I cooked it covered on low heat for about 30 min. or until the rice is cooked and all the liquid is absorbed. It was EXCELLENT!! It will be one of my new favourites!
Recipe Source: kraftcanada.com
Ingredients
1/3 cup KRAFT SIGNATURE Greek with Feta and Oregano Dressing
1 lb. boneless skinless chicken thighs, cut into chunks
2 tsp. dried oregano leaves
4 cups cut-up fresh vegetables, such as broccoli, green peppers and carrots (about 1 lb.)
1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
1/2 cups instant white rice, uncooked
1 Lemon
Instructions
HEAT dressing in large deep nonstick skillet on medium heat. Add chicken; sprinkle with oregano. Cook 5 min., stirring once.
ADD vegetables and broth; simmer 5 min. Stir in rice; cover. Simmer 5 min. Turn off heat. Let stand, covered, 5 min. or until liquid is absorbed.
GRATE 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges and serve with chicken and rice mixture, if desired.
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