How to Make: Macedonian Chicken and Rice | Kokoshka so Oris

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes are a cost-effective alternative.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is often cheaper.

Preheat the oven to 425°F.

Wash the chicken thoroughly, checking for giblets and removing excess fat.

Cut the chicken in half down the middle.

Season the chicken with 2 ounces of olive oil, 1/2 teaspoon of red pepper, a smidgen of black pepper, and a tiny bit of salt.

Place the chicken in the oven for 50 minutes.

In a frying pan, melt a little butter to fry the rice.

Add a tiny bit of black pepper and a little bit of salt to the rice while frying it in butter.

After 25 minutes, check the chicken; there should be a lot of juice.

Pour some of the chicken juice into the frying pan with the rice gently.

Coat the chicken again with oil, red pepper, black pepper, and a little extra salt.

Taste the rice and add a little chicken base for flavor if needed.

Check the chicken after an hour and 15 minutes; it should be done by now.

If the rice is dry, add a little hot water gently to moisten it.

Serve the chicken with the rice and a side of Macedonian salad made with peppers, cucumbers, tomatoes, onion, parsley, oil, vinegar, and salt.

Cooking Techniques

Equipment Needed

Spice Level: