1. In a large saucepan melt butter over medium heat and add chicken. 2. Brown on all sides then remove from pan and set aside. 3. Add onion and tomato and saute until onion turns translucent. 4. Stir in oregano and lemon juice. 5. Add rice and stir well to combine and coat all grains of rice. 6. Add chicken stock, stir and return chicken to pot. 7. Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed. 8. Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking. ---------------------------------------------------------------------------
Nutrition
Ingredients
