Mediterranean Herb-Infused Chicken and Rice Bake
This delightful Mediterranean dish is a beloved classic from the serene alpine regions of central Greece, often enjoyed as a cherished Sunday meal. Featuring tender chicken pieces simmered to perfection with sweet onions, fragrant herbs, and creamy feta, this one-dish wonder is layered with fluffy rice that absorbs the rich flavors from the chicken broth. Each serving is a harmonious blend of textures and tastes, making it an ideal centerpiece for family gatherings or weeknight dinners. Turkey can also be used for a leaner option, making this dish versatile and accommodating to various preferences.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
broiler-fryer chicken
1 (cut into pieces)
large onions
3 (chopped into large pieces)
rice
1/2 cup (uncooked)
feta cheese
500 g (crumbled)
fresh parsley
1 cup (chopped)
butter or olive oil
2 tablespoons (for greasing or drizzling)
chicken broth
1.5 cups (reserved from boiling chicken)
eggs
3 (beaten)
chicken broth
8.5 fluid ounces (1 glass) (reserved for egg mixture)
Instructions
1
In a large pot, bring enough water to a boil and add the chicken pieces along with unchopped onions. Cook until the chicken is tender, approximately 30-40 minutes.
2
Once cooked, remove the chicken and onions from the pot, reserving the broth for later use. Allow the chicken to cool slightly before deboning (if necessary) and chopping into bite-sized pieces.
3
Preheat your oven to 200°C (350°F). In a casserole dish, place the large chopped onion pieces. Add crumbled feta cheese, chopped fresh parsley, and rice, mixing the ingredients thoroughly.
4
Layer the chopped chicken on top of the rice mixture, then pour 1.5 cups of the reserved chicken broth into the casserole. Dot the top with butter or drizzle with olive oil.
5
Bake the dish in the preheated oven for 45 minutes until the rice is cooked and has absorbed the flavors.
6
In a separate bowl, whisk together the eggs and the remaining chicken broth to create an egg mixture. Carefully pour this over the casserole, spreading it evenly.
7
Return the casserole to the oven and bake for an additional 30 minutes, or until the oven sets the egg mixture and the top is lightly golden.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Herb-Infused Chicken and Rice Bake?
It is a traditional Greek alpine dish featuring tender chicken, onions, herbs, and feta cheese layered with rice that absorbs the flavor of chicken broth.
From which region does this recipe originate?
This dish is a beloved classic from the serene alpine regions of central Greece.
Can I use a different protein besides chicken?
Yes, turkey can be used as a leaner alternative to chicken for this recipe.
What type of chicken is recommended for this bake?
The recipe calls for one broiler-fryer chicken cut into pieces.
How is the chicken initially prepared?
The chicken is boiled in a large pot with unchopped onions until tender, which takes about 30-40 minutes.
Do I need to chop the onions before boiling them with the chicken?
No, the onions should be left unchopped when boiling them with the chicken.
What should I do with the broth after boiling the chicken?
You must reserve the broth, as it is used later to cook the rice and to create the egg topping.
What is the recommended oven temperature for baking?
The oven should be preheated to 200°C (350°F).
How much rice is required for this recipe?
The recipe requires 1/2 cup of uncooked rice.
Is the rice cooked before it goes into the casserole?
No, the rice is added uncooked to the casserole dish where it absorbs flavors during baking.
What kind of cheese is used in this Mediterranean dish?
The dish uses 500 grams of crumbled feta cheese.
What fresh herbs are included in the recipe?
The recipe uses 1 cup of chopped fresh parsley.
How are the ingredients mixed in the casserole dish?
Large chopped onion pieces, crumbled feta, fresh parsley, and rice are mixed thoroughly in the casserole dish.
How much broth is added during the first baking stage?
You should pour 1.5 cups of the reserved chicken broth over the rice mixture before the first bake.
How long is the initial baking period?
The dish is baked for 45 minutes until the rice is cooked and the liquid is absorbed.
What are the ingredients for the final egg topping?
The topping is made by whisking together 3 eggs and 8.5 fluid ounces (1 glass) of reserved chicken broth.
When is the egg mixture added to the dish?
The egg mixture is poured evenly over the casserole after the first 45 minutes of baking.
How long does the dish bake after adding the egg mixture?
It returns to the oven for an additional 30 minutes.
What indicates that the dish is finished cooking?
The dish is done when the egg mixture has set and the top is lightly golden.
Can I use olive oil instead of butter for this recipe?
Yes, you can either dot the top with butter or drizzle it with olive oil.
Is this a one-dish meal?
Yes, it is described as a one-dish wonder, making it easy for family meals.
How many onions are needed in total?
The recipe calls for 3 large onions.
Should the chicken be deboned?
After boiling, the chicken should be deboned if necessary and chopped into bite-sized pieces.
What is the total baking time?
The total baking time is 75 minutes (45 minutes for the rice stage and 30 minutes for the egg stage).
What size should the onions be chopped for the casserole?
The onions should be chopped into large pieces for the casserole mixture.
Is this dish suitable for a Sunday meal?
Yes, it is traditionally enjoyed as a cherished Sunday meal in Greece.
How much butter or olive oil is used?
The recipe suggests using 2 tablespoons for greasing or drizzling.
Does the recipe specify a serving size?
The provided data does not specify the number of servings or the serving size.
Why is the broth added in two separate steps?
The first 1.5 cups are used to cook the rice, while the final glass of broth is used to create the custard-like egg topping.
Is the chicken skin removed?
The recipe does not explicitly mention removing the skin, but it involves chopping the chicken into pieces after boiling.