One Skillet Mediterranean Chicken and Rice
User Reviews
5
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
558 kcal
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Course
Main Course
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Cuisine
Mediterranean
One Skillet Mediterranean Chicken and Rice
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One Skillet Mediterranean Chicken and Rice is a meal the whole family will love. Garlic-seasoned chicken thighs on a bed of rice mixed with colorful veggies.
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Ingredients
- 4 chicken thighs bone-in; skin on
Homemade Chicken stock (or use store bought stock instead)
- 8 cups water
- 2 celery cut in 2 pieces, stalks
- 1 onion quartered
- 2 carrot cut in 2 pieces
- ¼ cup parsley fresh
- 1 teaspoon salt
Rice Pilaf
- 2 carrot diced, medium
- 1 onion diced, medium
- 4 cloves garlic minced
- 1 cup rice uncooked
- 1 ½ cups chicken stock recipe above, or store bought
- lemon zest of 1
- lemon about 2 Tbsp, juice of 1
- 1 teaspoon thyme
- 1 teaspoon oregano
- salt to taste
- black pepper to taste
- 1 lemon optional, for garnish
- garlic powder
- paprika
Instructions
- Place chicken thighs in a large pot and fill with water so it covers the chicken, season with salt. Add chopped onion, celery, carrots, and parsley to the water. Cover and bring to a boil. Boil chicken for 15 minutes. After that, move chicken to a plate, and strain the chicken stock and use for later. If you decide to use store-bought chicken stock, you don't need to add the vegetables to the water, but you do have to boil the chicken for 15 minutes in water.
- Heat oil in a large 10" oven-proof skillet over medium-high heat. Add chopped carrots, onion, and garlic. Season with salt, freshly ground black pepper, thyme, and oregano. Saute for about 5 minutes, or until vegetables are tender.
- Add rice to the skillet and stir well. Season the rice-vegetable mixture with salt, black pepper, thyme, and oregano.
- Season chicken thighs with garlic powder, paprika, salt and black pepper on both sides. Place the chicken on top of the rice mixture in the skillet.
- Add lemon zest and lemon juice to the chicken stock and mix well. Pour over the rice mixture.
- Bake in a preheated 350 F oven for about 30 minutes. Move the oven rack to the top and bake for another 10 minutes, to get a nice golden brown crispy skin on the chicken.
Nutrition Information
Show Details
Serving
471g
Calories
558kcal
(28%)
Carbohydrates
46.1g
(15%)
Protein
57.3g
(115%)
Fat
14.2g
(22%)
Saturated Fat
3.9g
(20%)
Polyunsaturated Fat
10.3g
(61%)
Cholesterol
151mg
(50%)
Sodium
1037mg
(43%)
Fiber
2.7g
(11%)
Sugar
3.8g
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Serving | 471g | |
| Calories | 558kcal | 28% |
| Carbohydrates | 46.1g | 15% |
| Protein | 57.3g | 115% |
| Fat | 14.2g | 22% |
| Saturated Fat | 3.9g | 20% |
| Polyunsaturated Fat | 10.3g | 61% |
| Cholesterol | 151mg | 50% |
| Sodium | 1037mg | 43% |
| Fiber | 2.7g | 11% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
33 reviews
Excellent
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