Mediterranean Chicken Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
614 kcal
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Course
Main Course
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Cuisine
Italian
Mediterranean Chicken Recipe
Description
The recipe begins by dredging chicken pieces lightly in flour and salt, then browning them in olive oil until just beginning to color. After removing the chicken, diced onion and red bell pepper are sautéed along with sliced mushrooms for depth. Tomato puree is added, followed by chicken stock, salt, pepper, and white rice. The mixture is brought to a boil, then the browned chicken is returned to the pan, and everything is simmered covered, allowing flavors to meld and the rice to absorb cooking liquids.
This one-pot method creates a combination of textures: tender chicken pieces alongside soft, moist rice cooked in a tomato beef stock mixture enlivened by sautéed vegetables. The seasoning is simple but balanced by the natural flavors of each ingredient. The use of olive oil adds a Mediterranean touch while the chicken stock enriches flavor.
This dish can serve as a fulfilling main course with minimal preparation steps. It can be modified for vegetarians by omitting chicken and adding more mushrooms and vegetables. Omitting mushrooms is also possible for those who prefer other bell pepper varieties or want to simplify flavors.
Adjustments in ingredients like gluten-free flour for dredging can accommodate dietary preferences. The simmering process requires stirring and monitoring to prevent sticking and ensure even rice cooking.
Ingredients
- 1 ¼ lbs chicken breast or boneless, skinless chicken thighs, cut into bite-sized pieces, boneless
- ⅓ cup flour (substitute with GF flour, if making gluten-free)
- ½ tsp salt
- 4 Tbsp extra virgin olive oil
- 1 large onion diced
- 1 small red bell pepper diced
- 8 oz mushrooms sliced
- 1 cup tomato puree
- 2 ½ cup chicken stock (homemade or organic)
- 1 cup white rice (preferably Arborio or Carnaroli)
- 3 tsp salt sea salt
- ⅛ tsp black pepper freshly ground
Instructions
- Place flour and ½ tsp of salt in a rimmed plate, and dredge the chicken pieces well.
- Put 2 Tbsp of oil in a large saute pan over medium high heat, then add the chicken pieces.
- After about 3 minutes, turn the chicken and cook for another 3 to 4 minutes or until the chicken just begins to brown. Remove from pan and set aside.
- In the same pan, add 2 more tablespoonfuls of olive oil and add the onion and red pepper. Saute for about 5 minutes, stirring frequently. Push the veggies to one side of the pan and add the mushrooms to the other side.
- Sauté the mushrooms for a few minutes, adding more oil if necessary, then mix everything together and continue to cook for a few more minutes. Add a teaspoon of salt and stir well. Add the tomato puree, and stir well.
- Next add the stock, another teaspoon of salt and some black pepper and the rice. Bring to a boil, stir well, then lower the heat to a simmer, and add the reserved chicken. Stir and cover. Stir frequently, but more so when the rice begins to grow. If the rice sticks or becomes too dry, add a little water, but it should not be necessary.
- After about 25 minutes, the rice should be ready. Taste the dish and add salt and pepper as needed. Serve immediately, or reheat before serving.
Notes
- To make this vegetarian, substitute extra mushrooms and vegetables for the chicken.
- If you prefer, omit mushrooms and add yellow or orange bell pepper instead.
- Use gluten-free flour for dredging if a gluten-free version is needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Serving | 1 plate | |
| Calories | 614kcal | 31% |
| Carbohydrates | 65g | 22% |
| Protein | 42g | 84% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 2438mg | 102% |
| Potassium | 1294mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 962IU | 19% |
| Vitamin C | 37mg | 41% |
| Calcium | 40mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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