Greek Strudel with Chicken and Rice
If you want to add more Mediterranean recipes to your recipe box, Greek Strudel with Chicken and Rice might be a recipe you should try. This recipe serves 6 and costs $2.62 per serving. One serving contains 527 calories, 29g of protein, and 30g of fat. 192 people were impressed by this recipe. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Head to the store and pick up red bell pepper, fennel bulb, unsalted butter, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is pretty good. Greek Chicken Fried Rice, Skillet Greek Chicken & Rice, and Greek Chicken and Rice Dinner are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 70 minutes
Ingredients:
1/2 cup basmati rice
1 small bulb fennel, cored and chopped, plus 2 tablespoons chopped fronds
1/4 cup chopped fresh parsley
2 cloves garlic, finely chopped
4 ounces manouri cheese or goat's-milk feta, crumbled (about 1 cup)
1/4 cup pitted kalamata olives, chopped
Kosher salt and freshly ground pepper
Finely grated zest of 1 lemon
1 1/2 cups low-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 teaspoon paprika
8 sheets frozen phyllo dough, thawed
1 red bell pepper, chopped
3 scallions, thinly sliced
6 skinless, boneless chicken thighs (about 1 1/2 pounds), cut into 1-inch pieces
1/4 cup sun-dried tomatoes, chopped (not oil-packed)
1 stick unsalted butter, melted
Equipment:
dutch oven
pot
bowl
baking paper
baking sheet
oven
Cooking instruction summary:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken all over with salt, pepper and the paprika. Add to the pot and cook, turning once, until lightly browned, about 5 minutes. Transfer to a plate. Add the fennel bulb and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the rice and cook, stirring, until lightly toasted, 2 minutes. Add the chicken broth and return the chicken to the pot; bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender and the chicken is cooked through, 16 to 18 minutes. Transfer to a bowl and let cool slightly, about 10 minutes. Add the sun-dried tomatoes, olives, lemon zest, scallions, parsley, oregano, fennel fronds and cheese; stir to combine. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Lay out 1 sheet of phyllo on the parchment and brush generously with melted butter. Layer another sheet of phyllo ontop; brush with butter. Repeat with the remaining 6 sheets of phyllo; do not butter the last sheet. (Reserve about 2 tablespoons butter to brush the outside of the strudel.) Mound the chicken mixture down one long side of the phyllo, about 2 inches from the edge. Use the parchment to lift the phyllo and roll it around the filling to make a long cylinder with open ends; arrange seam-side down on the parchment. Cut several small slits in the top of the roll and brush with the reserved melted butter. Transfer to the oven and bake until golden brown and crisp, about 30 minutes. Let cool slightly, then cut into thick slices. Photograph by Ryan Liebe
Step by step:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken all over with salt, pepper and the paprika.
2. Add to the pot and cook, turning once, until lightly browned, about 5 minutes.
3. Transfer to a plate.
4. Add the fennel bulb and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.
5. Add the garlic and cook, stirring, 1 minute.
6. Add the rice and cook, stirring, until lightly toasted, 2 minutes.
7. Add the chicken broth and return the chicken to the pot; bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender and the chicken is cooked through, 16 to 18 minutes.
8. Transfer to a bowl and let cool slightly, about 10 minutes.
9. Add the sun-dried tomatoes, olives, lemon zest, scallions, parsley, oregano, fennel fronds and cheese; stir to combine.
10. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Lay out 1 sheet of phyllo on the parchment and brush generously with melted butter. Layer another sheet of phyllo ontop; brush with butter. Repeat with the remaining 6 sheets of phyllo; do not butter the last sheet. (Reserve about 2 tablespoons butter to brush the outside of the strudel.)
11. Mound the chicken mixture down one long side of the phyllo, about 2 inches from the edge. Use the parchment to lift the phyllo and roll it around the filling to make a long cylinder with open ends; arrange seam-side down on the parchment.
12. Cut several small slits in the top of the roll and brush with the reserved melted butter.
13. Transfer to the oven and bake until golden brown and crisp, about 30 minutes.
14. Let cool slightly, then cut into thick slices.
15. Photograph by Ryan Liebe
Nutrition Information:
covered percent of daily need
