Greek Chicken Stew With Rice

• 1 tablespoon olive oil
• 1 (3 -3 1/2 lb) whole chickens, cut into serving pieces
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1 cup long grain brown rice
• 1 3/4 cups chicken stock or 1 3/4 cups chicken broth
• 1/4 cup fresh lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• fresh ground pepper
• 1/2 cup pitted kalamata olives or 1/2 cup ripe black olives
• 1/4 cup crumbled feta cheese, for topping

1. In a large Dutch oven over medium-high heat, warm oil. Add chicken and brown, about 5 minutes on each side. Transfer browned chicken to a plate.
2. Reduce heat to medium. Add more oil if needed. Add onion and garlic and saute until tender, about 5 minutes. Stir in rice. Return chicken to pan.
3. Add stock, lemon juice, oregano, salt, and pepper. Reduce heat to medium-low and cook, covered, until chicken is no longer pink in the center, rice is tender, and liquid is absorbed, about 1 hour and 15 minutes. Stir in olives. Place on a platter with chicken on top of rice, and sprinkle with feta cheese.

olive oil, whole chickens, yellow onion, garlic, long grain brown rice, chicken, lemon juice, oregano, salt, fresh ground pepper, olives, feta cheese

Taken from www.food.com/recipe/greek-chicken-stew-with-rice-515693 (may not work)