Every week on Top 20 Country Countdown our host Nan Kelley counts down your favorite videos — but when she’s away from the studio she’s likely to be found in her kitchen, creating healthy, delicious meals! Nan likes to keep it simple, cooking entire meals using only one pan. Her husband Charlie lovingly gave her the nickname “One Pan Nan” — and now that’s also the name of her new cookbook [get it HERE!]. We asked Nan to share some of her recipes with us. This week, Nan shares her recipe for Greek Chicken and Rice. Check back every other week for a new one!
“I love every thing about this dish!” says Nan. “First and foremost, true one pan cooking for fast one pan clean up. Greek food is one of my favorites and anything with rice in it. Growing up so close to New Orleans with the creole/cajun influence, rice was our starch staple instead of potatoes. Feta cheese is always in my fridge and I didn’t even mind the black olives… and I actually don’t like olives. The feta and the olives add that perfect amount of saltiness. I served this with warmed pita bread (sprinkled with olive oil and salt) and hummus. This makes a lot of food so make sure you cook with a large enough pan/skillet (with a lid) and enjoy the leftovers the next day.”
8 skinless chicken thighs
2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, chopped
1 cup long-grain rice
1 cup chicken broth
1 28-ounce large can of chopped tomatoes
1 tablespoon chopped fresh thyme (may use dried)
2 tablespoons chopped fresh oregano (may use dried)
12 black premium olives, pitted & chopped
2 ounces feta cheese, crumbled
Heat oil in a large skillet/sauce pan. Brown chicken thighs in oil for about 10 minutes or until golden brown. Remove from skillet when done. To the same skillet, add the onion, rice and 1/4 cup of the chicken broth. Cook and stir for about 5 minutes or until the onion is softened. Pour in the remaining broth, add the tomatoes (and the juice) and the herbs. Return the chicken thighs to the pans, pushing them down into the rice mixture. Bring to a boil, then reduce the heat. Cover and simmer for about 25 minutes or so or until the chicken has cooked completely. Stir in the olives to the pan and sprinkle feta cheese on each individual serving. Garnish with fresh oregano sprigs if available.