If anyone talks about Greek food, I immediately think about feta cheese. It is made from sheep’s milk and has a very distinctive, slightly salty taste. Lovely both in salads and in hot dishes. This Greek chicken one pot is transformed with the simple addition of feta cheese.
When I first made this dish I browned the chicken thighs before adding to the sauce. I only did it that way once, it was a real faff and resulted in oil spatter everywhere. Now I don’t bother with browning the meat and it is much simpler and less messy.
Using chicken thighs is a really economical way to buy chicken. While it is easy to remove the skin before cooking, removing the bones is a little trickier. The simplest way is to cook the chicken on the bone, once cooked, the meat will really easily fall off the bone.
Chicken thighs do vary in size so the number you will need depends on their size.
|Serves: 2 adults and 2 children||Prep Time: 10 mins||Cooking Time: 15-20 minutes|
|400||grams||chopped tinned tomatoes|
|4-6||chicken thighs skin removed|
|6-9||black olives chopped (optional)|
- Heat the oil in a large pan, add the onion and garlic and cook for 4 minutes.
- Add the rice, tomatoes, stock and herbs. Stir well and heat through.
- Add the chicken thighs and give a good stir.
- Bring to a simmer and cook for 15-20 minutes until the chicken and rice are cooked.
- If the sauce is a bit thick add some water to loosen it up.
- Serve with the feta cheese sprinkled on top, and veggies.