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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan melt butter over medium heat and add chicken. | 2. Brown on all sides then remove from pan and set aside. | 3. Add onion and tomato and saute until onion turns translucent. | 4. Stir in oregano and lemon juice. | 5. Add rice and stir well to combine and coat all grains of rice. | 6. Add chicken stock, stir and return chicken to pot. | 7. Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed. | 8. Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken part	3			1210.4027	0.0	269.2806	6.8
butter	1/2	cup		684.0	31.428	21.372	57.6
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
tomato	1 1/2	1/2	peeled chopped	93.1034	20.6447	4.8576	0.8096
grain white rice	3	cups		1210.4027	0.0	269.2806	6.8
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.