Mediterranean Chicken and Rice
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 people
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Calories
377 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Chicken and Rice
Description
This recipe uses boneless, skinless chicken thighs coated in a seasoning blend of dried oregano, parsley, paprika, salt, and pepper, then marinated with fresh lemon juice and olive oil. The chicken is first seared in a skillet to develop a light crust and partially cook the meat.
After removing the chicken, butter is melted in the pan to sauté onion and garlic, then uncooked jasmine rice is added and stirred with spices including turmeric, cumin, and a pinch of cinnamon. Chicken broth is poured to cook the rice. The partially cooked chicken is placed on top of the rice and the entire skillet is covered and baked until the chicken is fully cooked and the rice tender.
The final dish offers moist chicken with a bright, lemony flavor paired with fragrant, spiced yellow rice. The layering technique ensures the chicken juices enhance the rice during baking. This meal serves four and is suitable for a comforting, wholesome dinner with balanced Mediterranean flavors.
Adjust spice levels and seasoning after baking to taste. The baking process ensures both components finish cooking evenly while preserving moisture in the chicken thighs.
Ingredients
For the chicken:
- 1 lb. chicken thigh boneless, skinless, or about 5 chicken thighs
- 1 1/2 tsp. oregano dried
- 1 tsp. parsley dried
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 lemon juiced (~1/4 cup
- 1 Tbsp. olive oil
For the yellow rice:
- 1 cup jasmine rice 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
- parsley fresh, for garnish
Garnish ideas: kalamata olives, feta cheese, fresh parsley, lemon zest, diced tomatoes
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
- This recipe serves approximately four people depending on appetite.
- The chicken is only partially cooked before baking to ensure it finishes cooking through in the oven along with the rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 377kcal | 19% |
| Carbohydrates | 23.9g | 8% |
| Protein | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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