YIAYIA DENA’S FAMOUS CHICKEN AND RICE

Tired of the same old chicken recipe for dinner? Yiayia Dena’s Famous Chicken and Rice will definitely shake things up!

From Lizz: My mother-in-law Dena taught me how to make this recipe. You know the feeling you get when you have a certain dish that makes you feel like you are home? It takes you back to your own family kitchen when your mother prepared those dishes you grew up with and learned to love. For me, that is the definition of comfort food and that is exactly what I experienced the first time I had this dish.

First of all, part of the beauty of this dish is that it is a one pot meal. Don’t we all love the ease of a one pot meal? Then of course, there is the added benefit of pulling together all the amazing flavors that include nutmeg, allspice and cinnamon into every single bite! Less clean up and a more flavorful dish you say? That is something I’ll sign up for all day long!

This chicken and rice recipe is best prepared in a dutch oven. When it is done cooking, you top off the rice with some browned butter and then squeeze some fresh lemon juice over the chicken and rice. It’s a flavor explosion that your taste buds will thank you for!

Kali Orexi!

HOW TO MAKE YIAYIA DENA’S FAMOUS CHICKEN AND RICE

1. Prepare and measure all ingredients
   
2. Add 2 tablespoons of extra virgin olive oil to dutch oven and heat under medium temperature. Pour in the chopped onion and saute for 2-3 minutes, until onion is translucent in color.
   
3. Add chicken leg quarters, skin side down first to brown for about 3 minutes. Turn right side up and allow underside of chicken legs to cook for another 2-3 minutes. Be sure to stir onion so that it does not stick to the bottom of the dutch oven.
   
4. Add tomato paste to chicken broth and whisk so that it breaks down and dissolves. Pour chicken broth/tomato mixture, garlic, dried parsley, nutmeg, allspice and cinnamon into dutch oven. Stir well to incorporate all ingredients and then add rice and stir again. Cover and reduce heat to medium low. Stir periodically to ensure the rice does not stick to the bottom of the dutch oven. The chicken and rice should be fully cooked after about 40-45 minutes.
   
5. Melt 2 ounces of butter in a small saucepan and gently allow it to develop a brown color, sizzle and foam. This will allow the butter to develop a caramelized flavor. Spoon the cooked rice onto a serving dish and pour the brown butter over the rice. Use a fork to poke “holes” into the rice and allow the brown butter to seep through.
6. Place the chicken on top of the prepared rice and squeeze 1/2 lemon over the cooked chicken. Garnish with lemon slices. Kali Orexi!

HOW DO I MAKE SURE MY CHICKEN AND RICE DON’T BURN?

Watch the chicken and rice carefully, and be very sure to stir it periodically to make sure it doesn’t stick to the bottom.

CAN I USE DIFFERENT CUTS OF CHICKEN TO MAKE THIS DISH?

We like using chicken leg quarters because they don’t dry out as easily as chicken breasts do. That being said, this recipe is for 2 servings and if you want to double or even triple it with a whole cut up chicken that is fine. Just be sure not to overcook and dry out the chicken breasts.

Yiayia Dena’s Famous Chicken and Rice

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