Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 10.2 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 1/2 cup long grain white rice
- 1 cup frozen peas
- 1 brown onion, diced
- 1 lemon, quartered
- 4 cup chicken stock
- 60grams baby rocket (to serve)
- 150grams feta, crumbled
- 1teaspoons dried oregano
- 2tablespoons olive oil
- 10grams chives, finely chopped
- 650grams chicken thigh fillets, cut into 4cm pieces
- 2 cloves garlic, crushed
Nutrition per serving
3020kJ / 722Cal
3020 Kilojoules or 722 Calories
35% of daily energy intake*
Protein
46.2grams
Fat
28.2grams
Carbs
71.0grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a deep flameproof casserole over medium heat. Cook chicken, in batches, for 8 minutes or until golden. Transfer to a bowl and set aside.
Step 2 of 3
Add onion and garlic and cook for 4 minutes. Stir in rice and oregano. Pour chicken stock over. Juice lemon into a bowl, set aside and add skins to casserole. Stir well and bring to the boil.
Step 3 of 3
Return chicken to casserole. Cover and simmer for 20 minutes or until rice is tender. Rest, covered, for 10 minutes. Stir in peas, feta and lemon juice. Serve with chives and rocket.
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