Lemony Chicken Stew

  • Ingredients
  • 3 chicken fillets
  • Juice and peels from 2 lemons
  • Rosemary, only the leaves, finely chopped
  • 2 tablespoons butter
  • 250 ml water
  • 1 chicken bouillon cube
  • 2 tablespoons butter
  • 250 ml water
  • 1 chicken bouillon cube
  • 200 g basmati rice
  • Olive oil
  • 2 bay leaves
  • METHOD
  1. Cut the chicken fillets into diagonal thin strips.
  2. Put them in a bowl. Drizzle with olive oil and season with salt and pepper.
  3. Heat a deep pot over high heat. When it gets very hot, add the chicken and brown on all sides.
  4. Add the rice and rosemary. Sauté for 2 minutes while stirring with a wooden spoon.
  5. Add the butter, lemon peels and bay leaves. Cook for 1 more minute and add the lemon juice.
    Add the water and bouillon cube and lower heat to low.
  6. Cover pot with lid or with plastic wrap. If you use plastic wrap, poke a few holes in it to allow the air to escape.
  7. Cook for 20-25 minutes, until the rice is ready and most of the liquid has evaporated.
  8. Serve with salad or vegetables immediately.

This meal is by Akis Petretzikis and the original recipe can be found here: https://akispetretzikis.com/categories/kotopoylo-galopoyla/kotopoylo-lemonato-me-ryzi

TOP TIP: If adding the lemon peels doesn’t appeal to you leave them out! It goes nicely with broccoli and cauliflower on the side or a green leafy salad

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