Ingredients FOR THE CHICKEN 1 chicken (about 1.3 kg) 4 tbsp olive oil 1 clov. garlic, whole 1 medium carrot, whole 1/2 onion 1/2 cup dry white wine 1 pinch nutmeg Salt Freshly-ground pepper 1 tbsp cornstarch Juice of 1 medium, juicy lemon FOR THE RICE 2 cup long-grain rice 1/4 cup olive oil 1 onions, finely chopped 1 carrot, finely chopped 1 cup peas 2 tbsp dill Salt Freshly-ground pepper Expert Tip Dr. Tasos Papalazarou An excellent source of high-quality protein, essential for our immune system function. Rich in B vitamins, which support white blood cell activity and antibody production. Carrots, garlic, and olive oil offer valuable vitamins and bioactive compounds that support a healthy metabolism. Chicken is also a good source of zinc, which helps the immune system by aiding the function of macrophage cells, which are the front-line defense of our immune system. Equipment Pot TAGS CHICKEN CHICKEN LOW BUDGET MAIN COURSES LIGHT GREEK TRADITIONAL FOODS WHAT TO COOK TODAY MOM-MADE FOODS Ingredients FOR THE CHICKEN 1 chicken (about 1.3 kg) 4 tbsp olive oil 1 clov. garlic, whole 1 medium carrot, whole 1/2 onion 1/2 cup dry white wine 1 pinch nutmeg Salt Freshly-ground pepper 1 tbsp cornstarch Juice of 1 medium, juicy lemon FOR THE RICE 2 cup long-grain rice 1/4 cup olive oil 1 onions, finely chopped 1 carrot, finely chopped 1 cup peas 2 tbsp dill Salt Freshly-ground pepper Instructions CHICKEN Pat the chicken dry with paper towels. Heat the olive oil in a pot and brown the chicken on all sides. Add the whole vegetables and grate in a pinch of nutmeg. Pour in the wine and let it reduce by half. Add hot water or homemade chicken stock until it reaches halfway up the chicken. Cover the pot and simmer over medium heat for about 30 minutes, until the chicken is tender. Season with salt and pepper toward the end of cooking. Remove the vegetables from the pot. Reserve 2 cups of chicken broth for the rice. Dissolve the cornstarch in the lemon juice and stir it into the sauce. mmer over low heat until the sauce thickens slightly. RICE Finely chop the onion and carrot. Heat the olive oil in a pot and sauté the vegetables for 3–4 minutes until softened. Add the rice and stir until it becomes glossy. Pour in the reserved 2 cups of chicken broth along with 2 cups of hot water. Add the peas. Partially cover the pot and simmer over low heat until small holes form on the surface and the liquid is fully absorbed. Season with salt toward the end of cooking. Remove from the heat, cover with a clean kitchen towel, and let it rest for 5–10 minutes to allow the rice to steam and fluff. Sprinkle with dill and fluff the rice with a fork. Serve a generous scoop of the colorful rice alongside the lemon chicken, spooning plenty of sauce over the top. Alternatively, the chicken pairs beautifully with mashed potatoes. Tips Use low heat to give the rice time to cook through gently and evenly. TAGS CHICKEN CHICKEN LOW BUDGET MAIN COURSES LIGHT GREEK TRADITIONAL FOODS WHAT TO COOK TODAY MOM-MADE FOODS
