Greek Chicken Stew With Rice - cooking recipe

Ingredients

1 tablespoon olive oil
1 (3 -3 1/2 lb) whole chickens, cut into serving pieces
1 small yellow onion, chopped
3 garlic cloves, minced
1 cup long grain brown rice
1 3/4 cups chicken stock or 1 3/4 cups chicken broth
1/4 cup fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
fresh ground pepper
1/2 cup pitted kalamata olives or 1/2 cup ripe black olives
1/4 cup crumbled feta cheese, for topping

Preparation

In a large Dutch oven over medium-high heat, warm oil. Add chicken and brown, about 5 minutes on each side. Transfer browned chicken to a plate.
Reduce heat to medium. Add more oil if needed. Add onion and garlic and saute until tender, about 5 minutes. Stir in rice. Return chicken to pan.
Add stock, lemon juice, oregano, salt, and pepper. Reduce heat to medium-low and cook, covered, until chicken is no longer pink in the center, rice is tender, and liquid is absorbed, about 1 hour and 15 minutes. Stir in olives. Place on a platter with chicken on top of rice, and sprinkle with feta cheese.