Cut the chicken into medium pieces and rinse. Heat the olive oil in a saucepan and sauté the onion and garlic for 3 minutes. Then add the chicken and sauté until it turns brown on all sides. Quench with the wine and leave it until its alcohol evaporates. Add the lemon juice, salt, pepper and lemon zest. Boil for 20 minutes. Remove from the heat and add the oregano.

For the rice, put 1 liter of water in a saucepan and add 400 g Parboiled rice, a little salt and a tablespoon of olive oil. Once the water runs out our rice is ready.