Chicken with rice (dishes)

Greek Chicken with rice( serves 4)

ingredients

8 chicken thighs
2 tbsp corn oil
 1 onion, chopped
2 garlic cloves, finely chopped
175 g/6 oz long grain rice
225 ml/8 fl oz chicken stock
800 g/1 lb 12 oz canned chopped tomatoes
1 tbsp chopped fresh thyme
2 tbsp chopped fresh oregano
12 black olives, pitted and chopped
55 g/ 2 oz Feta cheese, crumbled
fresh oregano sprigs, to garnish

Method:

1. Remove the skin from the chicken . Heat the oil in the flameproof casserole. Add the chicken, in batches, if necessary , and cook over medium heat, turning occasionally, for 8- 10 minutes, or until golden.Transfer to a plate with perforated spoon.
2.Add the onion, garlic, rice and 50 ml/2 fl oz of the stock to the casserole and cook , stirring , for 5  minutes , or until the onion is soften. Pour in the remaining stock and add the tomatoes and their juices and the herbs.
3. Return the Chicken thighs to the casserole, pushing them down into the rice .Bring to the boil, then reduce \\the heat , cover and simmer for 25 - 30 min///or until the chicken is cooked through and tender. Stir in the olives and sprinkle the cheese on the top. Garnish with oregano sprigs and serve immediately.
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