Greek Avgolemono Stew
Immerse yourself in the comforting and zesty flavors of a traditional Greek Avgolemono Stew, a creamy and tangy dish that combines simplicity with elegance. This hearty one-pot meal features tender chicken, fresh vegetables, and velvety long-grain white rice, all brought together with the magic of a silky egg-lemon mixture that lends its signature bright zing. Infused with aromatic garlic and the optional freshness of chopped dill, this Mediterranean stew is perfect for cozy weeknight dinners or an impressive dinner party centerpiece. Ready in under an hour, it’s a wholesome, protein-packed dish that’s naturally gluten-free and brimming with flavor. Garnish with a sprinkle of dill and a slice of crusty bread on the side for a show-stopping meal that warms the soul.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, chopped
- 3 cloves garlic, minced
- 1.5 pounds chicken thighs or breasts
- 6 cups chicken broth
- 0.5 cups long-grain white rice
- 3 pieces large eggs
- 2 large lemons, juiced
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh dill, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and chopped celery to the pot. Sauté for 5-7 minutes until the vegetables soften.
Add the minced garlic and cook for another minute until fragrant.
Place the chicken thighs or breasts into the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the chicken cook for 20-25 minutes, or until fully cooked and tender.
Remove the cooked chicken from the pot and shred it using two forks. Set aside.
Add the rice to the pot and simmer for about 10 minutes, or until it is tender.
In a medium bowl, whisk the eggs until frothy. Slowly stream in the lemon juice while whisking continuously.
Temper the egg mixture: Take a ladleful of the hot broth from the pot and gradually whisk it into the egg-lemon mixture to warm it without curdling.
Slowly pour the tempered egg mixture back into the pot while stirring to incorporate. The broth will thicken slightly into a creamy, tangy stew.
Return the shredded chicken to the pot and season with salt and black pepper. Stir to combine.
Serve the stew hot, garnished with fresh dill if desired.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1164 mg | 388% | |
| Sodium | 6516 mg | 283% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 16.6 g | ||
| Protein | 221.1 g | 442% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 408 mg | 31% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3957 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
