This is one of my favorite recipes. It's pretty easy and comes out so tender and delicious. I usually serve with a boxed rice pilaf (the Far East brand is the best) and a Greek salad, and a side of pita. Yum.
Greek Lemon Chicken
2 tablespoons EVOO
1 pound chicken, cut into 1" squares. I use a mix of breast and thigh fillets
4-6 cloves garlic
Juice of one lemon
3 cups water
1/2 teaspoon dried oregano
1 teaspoon black pepper
Peel and crush garlic and set aside. Add the lemon juice to water. Heat the oil in a large skillet and add the chicken pieces. Brown the chicken on all sides (about 10 minutes). Add the garlic, oregano, and pepper, and stir. Pour the lemon-water mixture and stir. Reduce the heat and simmer until most of the liquid has reduced and you're left with a thick, garlicy soupy wonderfulness.
Homemade Greek Salad Dressing
Forgive the wacky measurements. The original yield of the recipe was for a restaurant, so getting it down ended up in some weird results. However, it's so good I don't mess with it.
3/4 cup and 2 teaspoons EVOO
2.25 teaspoons garlic powder
2.25 teaspoons dried oregano
2.25 teaspoons dried basil
1.5 teaspoons pepper
1.5 teaspoons salt
1.5 teaspoons onion powder
1.5 teaspoons dijon mustard
1 cup and 1 tablespoon red wine vinegar
Mix all ingredients but oil, then whisk in oil in a slow stream. Serve on salad, or with chicken, rice, and lettuce in a pita.
2 tablespoons EVOO
1 pound chicken, cut into 1" squares. I use a mix of breast and thigh fillets
4-6 cloves garlic
Juice of one lemon
3 cups water
1/2 teaspoon dried oregano
1 teaspoon black pepper
Peel and crush garlic and set aside. Add the lemon juice to water. Heat the oil in a large skillet and add the chicken pieces. Brown the chicken on all sides (about 10 minutes). Add the garlic, oregano, and pepper, and stir. Pour the lemon-water mixture and stir. Reduce the heat and simmer until most of the liquid has reduced and you're left with a thick, garlicy soupy wonderfulness.
Homemade Greek Salad Dressing
Forgive the wacky measurements. The original yield of the recipe was for a restaurant, so getting it down ended up in some weird results. However, it's so good I don't mess with it.
3/4 cup and 2 teaspoons EVOO
2.25 teaspoons garlic powder
2.25 teaspoons dried oregano
2.25 teaspoons dried basil
1.5 teaspoons pepper
1.5 teaspoons salt
1.5 teaspoons onion powder
1.5 teaspoons dijon mustard
1 cup and 1 tablespoon red wine vinegar
Mix all ingredients but oil, then whisk in oil in a slow stream. Serve on salad, or with chicken, rice, and lettuce in a pita.
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