Oregon Coastal Range Camping | Fly Fishing | Rockaway Beach
Vložit
- čas přidán 25. 08. 2024
- A camping, cooking and fly fishing adventure in the beautiful coastal Range of Western Oregon. We're Jason and Denise and one of our absolute favorite things to do is explore the Pacific Northwest in our Land Cruiser 200 Series and our teardrop camper "Finn"
The Pacific Northwest has so much beauty around every turn and we're always blown away with what she has to show us.
We love sharing photos and experiences with family and friends who live far from us and this is how the channel began.
We hope you enjoy watching our adventures as much as we enjoy sharing them with you.
If you like us, be sure to subscribe to our channel and give our videos a thumbs up! This helps us to get CZcams to share more of our content with the public.
Thank you all for your support! ❤️ ☮︎ 😊
One Pan Greek Lemon Chicken and Rice
Ingredients
MARINADE 2 tsp dried oregano 1 tsp dried minced onion 4-5 cloves garlic, minced zest of 1 lemon 1/2 tsp kosher salt 1/2 tsp black pepper 1-2 Tbsp olive oil to make a loose paste 5 bone-in, skin on chicken thighs
RICE 1 1/2 Tbsp olive oil 1 large yellow onion, peeled and diced 1 cup dry long-grain white rice (NOT minute or quick cooking varieties) 2 cups chicken stock 1 1/4 tsp dried oregano 5 cloves garlic, minced 3/4 tsp kosher salt 1/2 tsp black pepper lemon slices, optional fresh minced parsley, for garnish extra lemon zest, for garnishInstructions In a large resealable plastic bag, add all marinade ingredients (except chicken), and massage to combine. Add chicken thighs and turn/massage to coat. Refrigerate 15 minutes up to overnight. Preheat oven to 350 F degrees. Add 1 1/2 Tbsp olive oil to large cast iron or heavy oven safe skillet, and heat over MED-HIGH heat. Shake off excess marinade from chicken thighs and add chicken thighs, skin side down, to pan. Cook 4-5 minutes per side. Remove to plate and wipe skillet lightly with a paper towel to remove any blackened bits, reserving chicken grease in pan. Reduce heat to MED and add onion to pan. Cook 3-4 minutes, until softened and slightly charred. Add garlic and cook 1 minute. Add rice, oregano, salt and pepper. Stir together and cook 1 minute. Pour in chicken stock, raise temperature to MED-HIGH and bring to a simmer. Once simmering, nestle chicken thighs on top of the rice mixture. Cover with lid or foil, and bake 35 minutes. Uncover, return to oven and bake an additional 10-15 minutes, until liquid is removed, rice is tender, and chicken is cooked through. Garnish as desired and serve.
NotesTo make using boneless skinless chicken breasts, add chicken to the pan 15 minutes into the covered baking time, then continue as directed. Chicken breasts won't need as long to cook, and this ensures that they won't dry out too much.
Eat and smile 😍
✅ Subscribe / @coasttocascadia
🌲 Traveling the Pacific Northwest in our teardrop camper "Finn" 🏔
✅ Follow us on Instagram! / coast.to.cascadia
❤️❤️❤️
Beautiful, as always! I do love these videos so much!
Thank you!!!! I’m so happy we have a way of sharing this beauty with you. 🥰
So very beautiful. Love all the foxglove. I really love sharing your adventures with you.
Thanks!!! So happy we can share.
Love the video, did you catch the national Weiner dog races? Also my ex-wife has an aunt that was part owner of trash & treasure in Rockaway, I don't know if she is even still alive though. But it is a great little town for sure and birthplace of the corn dog as well lol.
Wiener dog races?!?? I wish!!!! That would have been so fun to see. I don’t think I’ve ever been in Trash and Treasure but I definitely know what you’re talking about. And yes!!! Pronto Pup! I’m usually not a fan of corn dogs but I do love Pronto Pup.
@@CoasttoCascadia the Weiner races were this last Saturday iirc, too much stuff went on this last weekend including rust-o-rama.
We’ll have to watch out for them next year!