Chicken with rice in the oven

Since we are in the middle of the summer, it is better to feed ourselves with light food, so that we don’t have heavy stomach during hot temperatures. Α heavy stomach doesn’t feel good at all, trust me! So this month I introduce to you a series of easy and light recipes with Greek origin, so that you can all brag you can actually cook like a Greek! Here is our first, a very easy and light recipe that in Greece is very common and it doesn’t have the attention and recognition it deserves. The rest of the world luckily thinks it is something really really special and above all tasty!


2-3 chicken thighs (or legs if you prefer)
2 cups of yellow rice
olive oil
black pepper
boiled water

Processed with VSCOcam with f2 preset


Clean the chicken very good and season it with salt, pepper, paprika and some curry. Put in a medium glass pan and pour in a glass of water so that it will not be completely dry. Sprinkle with some olive oil and bake it for 35-45 minutes according to your oven in 180 C.

Take out the chicken from the pan and pour in the rice. The juice of the chicken that is left will give an extra, gorgeous taste to the rice, so do not throw it or clean it! Cover with 4 cups of boiled water (same size as the cups you use to measure the rice!) and season it with the same spices and some olive oil. Be careful though not to put too much salt because the juice of the chicken is already salty. Put it in the oven for 20 minutes. Always check on it and stir it, otherwise the rice on the top can be dry and crunchy.

The last five minutes put in the chicken and let it warm up and cook with the rice. Serve it with some feta (of course!) or some cottage cheese (as I have on the pic). Iced homemade tea is the best friend for a recipe like this one. Some salad on the side and you are ready!

Bon appétit!

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