Kotopoulo Me Ryzi Sto Fourno (epirotic Chicken And Rice Casserole)

Kotopoulo me ryzi sto fourno, or Epirotic Chicken and Rice Casserole, is a traditional dish from the Epirus region of Greece. This hearty casserole is made with tender chicken, aromatic rice, and a flavorful combination of herbs and spices, all baked to perfection in the oven.

Gluten Free Dairy Free Main Course Epirotic Epirotic Cuisine Casserole Chicken Rice
Kotopoulo Me Ryzi Sto Fourno (epirotic Chicken And Rice Casserole)

Ingredients

  • 4 chicken thighs
  • 1 cup long-grain rice
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 2 cups chicken broth
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the rice, onion, garlic, oregano, thyme, paprika, and 1 tablespoon of olive oil. Season with salt and pepper, and mix well.
  3. Place the chicken thighs in a baking dish and drizzle with the remaining olive oil. Season with salt and pepper.
  4. Spoon the rice mixture around the chicken in the baking dish.
  5. Pour the chicken broth over the rice.
  6. Cover the baking dish with foil and bake for 45 minutes.
  7. Remove the foil and continue baking for an additional 15 minutes, or until the chicken is cooked through and the rice is tender.
  8. Let the casserole rest for 5 minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
12g

Supplies

Baking dish Foil

Tools

Oven Mixing bowl Spoon

Serving suggestions

Serve the Kotopoulo me ryzi sto fourno with a side of Greek salad and crusty bread.

Tips & tricks

For extra flavor, you can add a squeeze of lemon juice over the chicken and rice before serving.

Cost

$12