Mediterranean Chicken and Rice

Name: Mediterranean Chicken and Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 people
Ingredients: 1 lb. Chicken Thighs, boneless, skinless (or ~5 chicken thighs); 1 1/2 tsp. dried oregano; 1 tsp. dried parsley; 1 tsp. paprika; 1 tsp. salt; 1/2 tsp. pepper; 1 lemon, juiced (~1/4 cup); 1 Tbsp. olive oil; 1 cup Jasmine or Basmati white rice; 2 cups chicken broth, low sodium; 2 Tbsp. butter, unsalted; 1/2 cup white onion, diced (or yellow onion is ok too!); 4 cloves garlic, minced; 1/2 tsp. Turmeric; 1/2 tsp. cumin; 1 pinch cinnamon; Fresh parsley for garnish

User Reviews

4.8

264 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
4 people
Calories
377 kcal
Course
Main Course
Cuisine
Mediterranean

Mediterranean Chicken and Rice

Ulric Williams

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Mediterranean Chicken and Rice is fuss-free, full of flavor and so so good. Made with chicken thighs and perfectly cooked yellow jasmine rice. It's a staple weeknight dinner recipe!

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Ingredients

Servings

For the chicken:

1 lb. Chicken Thighs, boneless, skinless (or ~5 chicken thighs)
1 1/2 tsp. dried oregano
1 tsp. dried parsley
1 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
1 lemon, juiced (~1/4 cup)
1 Tbsp. olive oil

For the yellow rice:

1 cup Jasmine or Basmati white rice
2 cups chicken broth, low sodium
2 Tbsp. butter, unsalted
1/2 cup white onion, diced (or yellow onion is ok too!)
4 cloves garlic, minced
1/2 tsp. Turmeric
1/2 tsp. cumin
1 pinch cinnamon
Fresh parsley for garnish

Garnish ideas: kalamata olives, feta cheese, fresh parsley, lemon zest, diced tomatoes

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Instructions

Preheat oven to 350° F. In a medium sized bowl, mix chicken thighs with oregano, parsley, paprika, lemon juice, salt and pepper.
Heat cast iron skillet over medium heat. Add in olive oil, then once hot place seasoned chicken onto cast iron skillet (or the pan you are using) and cook for ~3-4 minutes on each side. Chicken won’t cook completely, that’s OK because it will be going into the oven to cook all the way!
Remove the chicken from the cast iron and set aside on a plate. Keep the cast iron on medium heat, melt the butter and add in diced onion. Cook for about 2-3 minutes and then stir in garlic.
Then, add in the uncooked rice and stir for 30 seconds. Pour in the chicken broth, turmeric, cumin and cinnamon, stir. Place chicken back in pan on top of the uncooked rice and turn the heat off.
Cover with foil and bake in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165° F and rice is cooked. Taste rice and adjust seasonings, adding more salt or pepper as desired. Garnish with parsley and other garnishes you prefer and enjoy!

Notes

Recipe adapted from Dinner then Dessert.
This recipe serves 4, depending on your appetite. When Cameron and I are really hungry...we can eat this entire meal on our own, haha!