Mediterranean Chicken and Rice Recipe
Introduction
This Mediterranean Chicken and Rice recipe is a flavorful, one-pan meal perfect for busy weeknights. Tender chicken, aromatic spices, and vibrant vegetables come together with rice, olives, and feta cheese for a satisfying dish that’s both comforting and fresh.
Ingredients
- 1 pound chicken thighs or breasts, cut into bite-sized pieces
- 1 cup long-grain rice (such as basmati or jasmine)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or yellow)
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- Fresh parsley or basil for garnish
Instructions
- Step 1: In a large skillet or pot, heat a tablespoon of olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, oregano, paprika, and cumin. Cook until browned, about 5-7 minutes. Remove the chicken and set aside.
- Step 2: Add another tablespoon of olive oil to the same skillet. Sauté the onion and garlic until fragrant and softened, about 3-4 minutes. Then add the diced bell pepper and cook for an additional 2 minutes.
- Step 3: Stir in the rice and cook for about 1 minute to lightly toast it. Add the drained diced tomatoes and chicken broth, then bring the mixture to a simmer.
- Step 4: Return the browned chicken to the skillet and stir to combine. Cover the skillet and reduce the heat to low. Let it cook for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
- Step 5: Once the rice is cooked, stir in the sliced Kalamata olives and crumbled feta cheese. Fluff the rice gently with a fork and let it sit for a few minutes before serving.
- Step 6: Garnish with fresh parsley or basil and serve warm.
Tips & Variations
- Use chicken breasts for a leaner option or thighs for more flavor and juiciness.
- Substitute the Kalamata olives with green olives or capers for a different tangy twist.
- Try adding a pinch of red pepper flakes for extra heat if you like a spicy kick.
- For a gluten-free meal, ensure your chicken broth is gluten-free.
- Swap out the feta cheese for goat cheese for a creamier texture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a splash of chicken broth or water to keep the rice moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of rice?
Yes, you can use other long-grain rice like jasmine or even short-grain rice, but cooking times may vary slightly. Adjust the liquid and timing accordingly.
Is it possible to make this recipe in advance?
Absolutely. Prepare the dish completely and store it refrigerated. Reheat thoroughly before serving. The flavors often deepen the next day.
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Mediterranean Chicken and Rice Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Mediterranean Chicken and Rice recipe is a flavorful one-pan dish featuring tender chicken pieces simmered with aromatic spices, bell peppers, tomatoes, and long-grain rice. Finished with salty Kalamata olives, creamy feta cheese, and fresh herbs, it’s a vibrant and comforting meal perfect for any night of the week.
Ingredients
Chicken and Spices
- 1 pound chicken thighs or breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 tablespoons olive oil (divided)
Vegetables and Rice
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or yellow)
- 1 cup long-grain rice (such as basmati or jasmine)
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups chicken broth
Finishing Touches
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- Fresh parsley or basil for garnish
Instructions
- Sauté Chicken: In a large skillet or pot, heat 1 tablespoon olive oil over medium-high heat. Season the chicken pieces with salt, pepper, oregano, paprika, and cumin, then add to the skillet. Cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook Vegetables: Add the remaining 1 tablespoon olive oil to the same skillet. Sauté the chopped onion and minced garlic until fragrant and softened, about 3-4 minutes. Add the diced bell pepper and cook for an additional 2 minutes until slightly tender.
- Add Rice and Liquid: Stir the rice into the skillet and cook for about 1 minute to toast it lightly. Pour in the drained diced tomatoes and chicken broth. Bring the mixture to a simmer over medium heat.
- Combine and Simmer: Return the browned chicken pieces back to the skillet and stir to combine everything evenly. Cover the skillet with a lid, reduce the heat to low, and let cook gently for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- Finish the Dish: Once the rice is cooked, stir in the sliced Kalamata olives and crumbled feta cheese, fluffing the rice gently with a fork.
- Garnish and Serve: Let the dish sit for a few minutes before serving to allow flavors to meld. Garnish with freshly chopped parsley or basil for a bright, fresh finish.
Notes
- Use chicken thighs for a juicier, more flavorful result; breasts work well too but can be slightly drier.
- If you prefer, substitute brown rice, but increase cooking time accordingly and ensure more liquid is added.
- For a spicier kick, add red pepper flakes along with the other spices.
- Leftovers keep well in the refrigerator up to 3 days and can be reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean chicken rice recipe, one pan chicken and rice, easy chicken dinner, chicken thighs recipes, healthy Mediterranean food
