Heat some of the olive oil in a wide pan and brown the chicken in it. Transfer to a plate.
StoveFrying pan
2
Heat the rest of the olive oil in a wide pan over medium heat.
⚙ Pan-fryingStoveFrying pan
3
Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStove
💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
To assemble
5
Preheat the oven to 180°C (355°F). Grease a 24 cm pan.
⚙ Preheating the OvenOvenBaking pan
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6
Return the chicken to the pan, add the stock and bring to a boil. Add the rice, oregano, salt and black pepper and cook 10 minutes.
Stove
7
Remove from the heat and let the rice mixture cool slightly.
8
Mix the eggs and yogurt until smooth.
9
Add the parmesan and mix.
10
Add the rice, chicken and parsley and mix.
11
Pour into the pan and spread evenly.
Baking pan
12
Bake 35 minutes, until the quiche is firm and browned on top.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
13
Let cool 10 minutes before cutting.
💡Resting before cutting sets the pie: cut straight out of the oven, it is still soft inside and the slices fall apart.
775calories
53 gprotein
81 gcarbs
24 gfat
● protein 28%● carbs 43%● fat 29%
Per serving (515 g), of 4 servings
For the Fried onion · To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Parsley: measured in cup in this recipe: 1 cup = 60 g · 36 kcal per 100 g · More about Parsley →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
