Lemon Chicken Rice
Ingredients
- 800 gChicken thigh (cut into pieces)
- 300 gWhite rice (rinsed)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 1 tbspOregano (dried)
- 600 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcChicken broth (crumbled)
Method
Crispy golden chicken skin resting on a bed of rice soaked in savory juices. Sharp lemon acidity cuts through the richness while oregano provides the final herbal touch.
- 1
In a pan with olive oil, sear chicken pieces skin-side down first. The skin must be golden brown and render its fat. Remove and set aside.
- 2
In the same pan, toss in minced onion and garlic. Sauté until tender and translucent, without burning.
- 3
Pour in the white rice. Stir to coat with fat until the grains become slightly transparent on the edges.
- 4
Pour in the water (mixed with broth) and place chicken back on top. Cover and simmer on low heat until rice has absorbed all liquid and is tender.
- 5
Off the heat, pour in lemon juice and sprinkle with oregano. Let rest for 2 minutes before serving to let flavors meld.
Frequently asked questions
How do you get this dish right?
- Do not stir the rice once the water is added to prevent it from becoming sticky.
- If the chicken skin softens during covered cooking, flash it under the broiler for 2 minutes at the end.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat over low heat with a splash of water.
