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
Scale
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
