One Pot Mediterranean Chicken and Rice
One Pot Mediterranean Chicken and Rice made is with chicken thighs and yellow jasmine rice. It's the perfect weeknight dinner recipe!
Servings 4 people
For the chicken:
- 1 lb. Chicken Thighs, boneless, skinless (about 5 chicken thighs)
- 1.5 tsp. dried oregano
- 1 tsp. dried parsley
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 lemon juiced
- 1 Tbsp. Olive oil
For the yellow rice:
- 1 cup Jasmine 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
- pinch of cinnamon
- 1/2 cup fresh parsley
Garnish ideas: kalamata olives, feta cheese, fresh parsley, lemon zest, diced tomatoes
Preheat oven to 350 degrees 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 place seasoned chicken onto cast iron skillet (or the pan you are using) and cook for about 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 side 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. Then add in the chicken broth, turmeric, cumin and cinnamon, stir. Place chicken back in pan on top of the uncooked rice. Cover with foil and bake in your preheated oven for 40-45 minutes or until the chicken reaches an internal temperature of 165 degrees F and rice is cooked. Garnish with parsley and other garnish suggestions and enjoy!
Recipe adapted from Dinner then Dessert.
This recipe serves 4, depending on your appetite. When Cameron and I are really hungry...we can eat this entire meal on our own, haha!
Calories: 377kcal | Carbohydrates: 23.9g | Protein: 34g