Avgolemono

Name: Avgolemono
Ingredients: 2 teaspoons olive oil; 1/2 cup chopped onion; 3 garlic cloves, minced; 1/2 cup uncooked long-grain rice; 1/3 cup fresh lemon juice; 2 teaspoons cornstarch; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 large egg, lightly beaten; 2 cups shredded cooked chicken breast (about 8 ounces); 2 tablespoons chopped fresh parsley; 2 tablespoons torn fresh basil

12 ingredients

1 steps

Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
3 garlic cloves, minced
1/2 cup uncooked long-grain rice
1/3 cup fresh lemon juice
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2 cups shredded cooked chicken breast (about 8 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons torn fresh basil

Directions

1

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; saute 2 minutes. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.