I don't know about you, but I love one pot meals. You can prepare many of them ahead of time and pop in them in the oven to cook and be ready in time for dinner. For me, this is such a time saver. While dinner is cooking I can enjoy a game of checkers with my son or chase my daughter on her bike. No need stand close by to stir a pot, or have to clean up the mess of my neglect. With all the busyness of back to school, this is a great one pot wonder. The entire meal takes less than 20 minutes to prepare and will surely satisfy the appetite, when you have that craving for Greek food at the Tarpon Sponge docks.
2-3 lbs of chicken thighs, skins removed
1 1/2 cup uncooked brown rice
2 1/2 cup vegetable stock
1/2 teaspoon sea salt
generous amount of fresh cracked peppercorns
2 teaspoons oregano
6-8 drops lemon oil ( I used NOW organic lemon oil)
2 tablespoons lemon juice
1 Tablespoon Garlic, minced
2 large sweet bell peppers, sliced
1 large Vidalia onion. thinly sliced
Tzatziki sauce
1 cup of plain whole fat yogurt or plain Greek yogurt
1/4 teaspoon sea salt
1/2 teaspoon lemon juice
1 teaspoon of minced garlic, or more if you please
1 teaspoon dried dill or 1 Tablespoon fresh
Mix to combine. Adjust seasonings for personal taste.
Remove the skins from your chicken thighs. Season with salt and pepper. Place brown rice in a deep baking dish. Mix together vegetable stock, oregano, lemon oil, lemon juice and minced garlic. Place chicken on top of the bed of uncooked brown rice. Pour stock mix over the entire dish. Layer mixed layer of peppers and onions over chicken.
This can be place in refrigerator for up to 12-18 hours before baking. Place in 350 degree oven for 35-45 minutes or until chicken reads 180 degrees on thermometer. Uncover and cook for 10 more minutes until liquid is mostly absorbed. Remove from heat and allow to sit for 10 minutes. More liquid will absorb into rice during this time. Serve with a generous dollop of tzatziki sauce.
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| Sliced green and red bell peppers and onions |
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| Spiced chicken thighs on uncooked brown rice. |
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| Add the vegetable stock, spice and lemon liquid. |
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| Still lots of liquid. Uncover and cook 10 minutes longer. |
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| Better. Almost done. |
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| Top with a dollop of Tzatziki sauce |
