1.5lbs3 kg. boneless chicken thighs, cubed in 1" pieces.
1small fennel bulbchopped.
1red bell pepperchopped.
½cuplong grain rice
1.5cupsreduced sodium chicken broth
⅓cupsun-dried tomatoeschopped (not the kind packed in oil.)
½cuppitted kalamata oliveschopped
zest of 1 fresh lemon
½cupchopped parsley leaves
4ozfeta cheesein small dices or crumbled.
8fillo dough sheets
In large saute pan, heat 1 tablespoon olive oil over medium-high temperature and add chicken pieces, oregano, and paprika.
Stir over heat until browned, about five minutes. Remove chicken and set aside.
Using same pan, heat remaining olive oil over medium-high setting and add fennel and red pepper. Saute until softened, about 3-4 minutes.
Add garlic and continue to stir for another minute.
Add rice and stir until grains are toasted, about 3 minutes.
Add chicken broth to pan, along with chicken, bring mixture to simmer, cover pan and reduce heat.
Cook on a low simmer until rice is soft and tender.
Remove from heat and allow to set for a minute or two.
Add sun-dried tomatoes, scallions, olives, lemon zest, parsley, and cheese. Stir to completely mix it all together.
Starting with 1 fillo sheet, lay it on a piece of parchment paper.
Using pastry brush, brush melted butter on fillo sheet.
Place another fillo sheet on buttered one, brush with butter (as first one) and repeat this process using the remaining sheets of fillo, but do not brush butter on the last sheet.
Use large spoon to place a roll of the chicken and rice mixture, lengthwise and about 2 inches from the edge on the fillo dough. The mixture should be about 2 inches wide and an inch high, running lengthwise, as mentioned.
Fold the fillo over the chicken and rice mixture and roll into a log.
Brush outside with butter and make diagonal slits on top of dough, abou 1.5 to 2 inches apart.
Transfer fillo log to baking sheet (you can slide the parchment paper, with log on it, for easy transfer.
Bake for about 30 minutes or until golden brown.
Allow to set for a couple of minutes before serving.
Garnish with additional feta cheese and olives, if desired.