Скачать или смотреть Spanikarizo.....or Greek style Arroz con Pollo...so to speak!! Recipe below, Mah Peeps!!

Imagine spinach & feta in phyllo dough....in risotto form.....No?? Well, here it is, in all its splendor!! Of course, we have taken liberties, & added ingredients that have no bidness in this recipe....but it works, as usual!!
#greekcuisine #risottoislife
#leaveacomment #share #fetacheeserules

Spanikarizo
Ingredients:
• 1 cup medium-grain rice, such as Arborio, paella, or Bomba rice
• 4-6 chicken thighs. skin off, bone in.
• 1 bunch scallions (about 6), divided, 1/4 cup extra-virgin olive oil
• 10 ounces fresh baby spinach (1 bag), 1 tablespoon finely chopped garlic
• 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 3 cups fresh chicken stock
• 3 tablespoons chopped fresh dill, 2 tablespoons chopped fresh mint
• 2 tablespoons unsalted butter, cubed
• 1/2 teaspoon grated lemon zest, plus 3 tablespoons fresh juice (from 1 lemon), divided
• 2 ounces feta cheese, crumbled (about 1/2 cup)
• Fresh dill leaves, fresh small mint leaves, and a drizzle of EVOO!!

Instructions:
Step 1 – Place rice in a large bowl and cover with cold water. Agitate using your hand to release excess starch; drain. Repeat process 4 to 5 times until water is mostly clear. Drain and cover with cold water. Let soak at room temperature, uncovered, for 20 minutes. Drain rice well, and set aside.
Step 2 – While rice is soaking, thinly slice white and light green parts of scallions; set aside. Thinly slice dark green parts of scallions to equal 1/4 cup; place in a small bowl. Cover using a damp paper towel, and set aside until ready to serve. Reserve remaining dark green parts of scallion for another use.
Step 3 - Heat oil in a medium Dutch oven over medium-high. Lightly sear the thighs until golden brown, but not fully cooked. Remove with a slotted spoon. Add reserved sliced white and light green parts of scallions; cook, stirring occasionally, until softened, about 2 minutes.
Step 4 - Add spinach, garlic, salt, and pepper; cook, stirring constantly, until spinach is wilted, about 2 minutes. Add drained rice; cook, stirring constantly, until rice is well coated in oil, about 2 minutes. Add 3 cups of chicken stock; bring to a boil over high. Reduce heat to maintain a simmer; add the chicken back to the mixture, cover and cook, undisturbed, for 18-25 minutes. Remove from heat, and let stand, covered, for 10 minutes.
Step 4 - Remove lid from Dutch oven, and stir in dill, mint, butter, and lemon juice. Pick or shred the chicken Transfer to individual plates or a platter; top with feta, reserved dark green parts of scallions, lemon zest, dill and mint leaves. Serve immediately.