Lemon Chicken Rice

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.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 764
• Protein: 42 g
• Carbs: 65 g
• Fat: 32 g

Ingredients

• 800 g Chicken thigh ( cut into pieces )
• 300 g White rice ( rinsed )
• 2 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Oregano ( dried )
• 600 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Chicken broth ( crumbled )

Instructions

1. Sear the chicken

   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. Sauté aromatics

   In the same pan, toss in minced onion and garlic. Sauté until tender and translucent, without burning.

3. Toast the rice

   Pour in the white rice. Stir to coat with fat until the grains become slightly transparent on the edges.

4. Add liquid and simmer

   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. Finish with lemon

   Off the heat, pour in lemon juice and sprinkle with oregano. Let rest for 2 minutes before serving to let flavors meld.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat over low heat with a splash of water.