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 ΓΙΑ ΤΟ ΡΥΖΙ 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 ΓΙΑ ΤΟ ΡΥΖΙ 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 and brown the chicken on all sides. Add all the vegetables whole and grate in a bit of nutmeg. Pour in the wine and let it reduce by half. Add hot water or homemade chicken stock to come halfway up the chicken. Cover the pot and simmer over medium heat for about 30 minutes, until tender. Add salt and pepper toward the end of cooking. Remove all vegetables from the pot. Reserve 2 cups of chicken broth for the rice. Dissolve the cornstarch in the lemon juice and pour into the sauce. Simmer over low heat until the sauce thickens slightly. RICE Finely chop the onion and carrot. Heat the olive oil and sauté the chopped vegetables for 3-4 minutes. Add the rice and stir until glossy. Add the reserved 2 cups of chicken broth and 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 by the rice. Season with salt towards the end of cooking. Remove from heat, cover with a clean towel, and let rest for 5–10 minutes so the rice absorbs its steam. Sprinkle with dill and fluff the rice with a fork. Serve a scoop of colorful rice with a portion of lemon chicken and plenty of sauce. The chicken can also be served with mashed potatoes. Tips Use low heat so the rice has time to cook through. TAGS CHICKEN CHICKEN LOW BUDGET MAIN COURSES LIGHT GREEK TRADITIONAL FOODS WHAT TO COOK TODAY MOM-MADE FOODS
