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1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
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2
Season the chicken all over with salt, pepper and the paprika.
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3
Add to the pot and cook, turning once, until lightly browned, about 5 minutes.
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4
Transfer to a plate.
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5
Add the fennel bulb and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.
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6
Add the garlic and cook, stirring, 1 minute.
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7
Add the rice and cook, stirring, until lightly toasted, 2 minutes.
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8
Add the chicken broth and return the chicken to the pot; bring to a simmer.
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9
Cover, reduce the heat to low and cook until the rice is tender and the chicken is cooked through, 16 to 18 minutes.
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10
Transfer to a bowl and let cool slightly, about 10 minutes.
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11
Add the sun-dried tomatoes, olives, lemon zest, scallions, parsley, oregano, fennel fronds and cheese; stir to combine.
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12
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
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13
Lay out 1 sheet of phyllo on the parchment and brush generously with melted butter.
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14
Layer another sheet of phyllo ontop; brush with butter.
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15
Repeat with the remaining 6 sheets of phyllo; do not butter the last sheet.
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16
(Reserve about 2 tablespoons butter to brush the outside of the strudel.)
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17
Mound the chicken mixture down one long side of the phyllo, about 2 inches from the edge.
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18
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.
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19
Cut several small slits in the top of the roll and brush with the reserved melted butter.
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20
Transfer to the oven and bake until golden brown and crisp, about 30 minutes.
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21
Let cool slightly, then cut into thick slices.
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22
Photograph by Ryan Liebe
