Greek Strudel with Chicken and Rice
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 560
- Total Fat
- 38
- Saturated Fat
- 16
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 20
- Cholesterol
- 123
- Sodium
- 832
- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
Ingredients
2 tablespoons extra-virgin olive oil
6 skinless, boneless chicken thighs (about 1 1/2 pounds), cut into 1-inch pieces
Kosher salt and freshly ground pepper
1 teaspoon paprika
1 small bulb fennel, cored and chopped, plus 2 tablespoons chopped fronds
1 red bell pepper, chopped
2 cloves garlic, finely chopped
1/2 cup basmati rice
1 1/2 cups low-sodium chicken broth
1/4 cup sun-dried tomatoes, chopped (not oil-packed)
1/4 cup pitted kalamata olives, chopped
Finely grated zest of 1 lemon
3 scallions, thinly sliced
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
4 ounces manouri cheese or goat's-milk feta, crumbled (about 1 cup)
8 sheets frozen phyllo dough, thawed
1 stick unsalted butter, melted
Directions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken all over with salt, pepper and the paprika. Add to the pot and cook, turning once, until lightly browned, about 5 minutes. Transfer to a plate.
- Add the fennel bulb and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the rice and cook, stirring, until lightly toasted, 2 minutes. Add the chicken broth and return the chicken to the pot; bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender and the chicken is cooked through, 16 to 18 minutes. Transfer to a bowl and let cool slightly, about 10 minutes. Add the sun-dried tomatoes, olives, lemon zest, scallions, parsley, oregano, fennel fronds and cheese; stir to combine.
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Lay out 1 sheet of phyllo on the parchment and brush generously with melted butter. Layer another sheet of phyllo ontop; brush with butter. Repeat with the remaining 6 sheets of phyllo; do not butter the last sheet. (Reserve about 2 tablespoons butter to brush the outside of the strudel.)
- Mound the chicken mixture down one long side of the phyllo, about 2 inches from the edge. Use the parchment to lift the phyllo and roll it around the filling to make a long cylinder with open ends; arrange seam-side down on the parchment. Cut several small slits in the top of the roll and brush with the reserved melted butter.
- Transfer to the oven and bake until golden brown and crisp, about 30 minutes. Let cool slightly, then cut into thick slices.
Cook’s Note
Thaw: Place the frozen phyllo in its packaging in the refrigerator overnight (do not thaw in the microwave). Trim: After opening the package, use kitchen shears to trim any edges that are dry or clumped together. Transfer: As you move individual sheets of phyllo, place one hand underneath them to help prevent tearing. Cover: Keep the phyllo covered with a slightly damp kitchen towel while you're working; the sheets can dry out quickly. Store: Stack leftover phyllo on a baking sheet and cover with a damp towel, then wrap tightly with plastic wrap. Store in the refrigerator for up to 3 days; do not refreeze.