Chicken and Rice Laconian

Scrumptious! A Greek recipe that was brought to America by the contributor’s father at the turn of the century, this is also a great dish for campers, because it’s made all in one skillet and the ingredients are simple.


2 to 3 pounds chicken pieces with skins removed (8 to 10 thighs or 5 or 6 breasts)
salt and pepper
2 tablespoons olive oil
1 medium-size onion, cut in thin slivers
2-1/2 cups water
1 tablespoon dried oregano
5 tablespoons ketchup
1 cup uncooked long-grain white rice
1 red bell pepper, cubed
1 cup frozen peas


Wash the chicken and pat dry. Season with salt and pepper and set aside.

In a large, heavy skillet, heat the olive oil over low heat. Add the onion and saute until limp, about 4 minutes. Add the chicken and cook until brown, about 15 minutes, turning frequently. You will have to do this in a few batches. As the pieces brown, remove them from the skillet and keep them warm. When the last piece is browned, wipe out the skillet with paper towels to remove any excess fat.

Return the chicken to the skillet. Combine the water, oregano, and ketchup and pour over the chicken. Bring to a boil, then simmer, covered, for 1 hour over very low heat (for boneless chicken reduce the cooking time to 30 minutes). Remove the chicken to a platter and cover to keep it warm.

Measure the liquid remaining in the skillet. Add enough water to measure 2 cups. Bring to a boil. Add the rice, stir, and return to a gentle boil. Add the red pepper and peas. Reduce the heat and simmer, covered, for about 14 minutes. Remove from the heat and let stand for 10 minutes. Serve with the chicken.

Cooking & Recipes


4 to 6 servings


Adapted from a recipe submitted Diane Speare Triant The Hell

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