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To make Mediterranean Chicken and Rice, you need a few key items. Here's the list: - Chicken thighs - Rice and broth - Vegetables and aromatics - Spices and seasonings - Garnishes I use four boneless, skinless chicken thighs. They stay juicy and cook well. One cup of basmati rice is perfect. Pair it with two cups of low-sodium chicken broth for flavor. You need one medium onion, chopped finely. Two cloves of garlic, minced, add a strong taste. A bell pepper, either red or yellow, diced, brings sweetness. I also add one cup of halved cherry tomatoes and one can of chickpeas, drained and rinsed. Season your dish with one teaspoon each of ground cumin, dried oregano, and paprika. A half teaspoon of cinnamon adds warmth. Don't forget salt and pepper to taste! Finish your meal with fresh parsley, chopped, for color. Serve with lemon wedges for a zesty touch. These ingredients create layers of flavor. Each item plays a role in making this dish a delight. {{ingredient_image_1}} Start by mixing 1 tablespoon of olive oil, cumin, oregano, paprika, cinnamon, salt, and pepper in a bowl. This mix gives the chicken great flavor. Rub this spice blend onto the chicken thighs. Let them marinate in the fridge for at least 30 minutes. This helps the flavors soak in. Next, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onions and minced garlic. Cook them until the onions become soft and clear, about 3 to 4 minutes. This step builds a flavor base for the dish. Now, add the marinated chicken thighs to the skillet. Brown the chicken on both sides for about 4 to 5 minutes each. This gives the chicken a nice color and locks in moisture. Once browned, remove the chicken from the skillet and set it aside. In the same skillet, toss in the diced bell pepper. Sauté it for about 2 minutes. Then, stir in the basmati rice. Toast the rice for about a minute. This helps the rice absorb flavors better. Pour in 2 cups of low-sodium chicken broth. Bring the mixture to a gentle simmer. Then stir in the drained chickpeas and halved cherry tomatoes. This adds more texture and color to the dish. Nestle the browned chicken thighs back into the skillet. Cover the skillet with a lid and turn the heat to low. Allow it to simmer for 20 minutes. The rice will cook and soak up most of the liquid. Once cooked, turn off the heat and let it sit, covered, for an extra 5 minutes. This step allows the rice to steam and become fluffy. Finally, remove the chicken and fluff the rice with a fork. Serve the chicken on top of the rice. Garnish with fresh chopped parsley and lemon wedges for a burst of flavor. To boost the flavors in Mediterranean chicken and rice, use fresh herbs. Parsley adds brightness. You can also try fresh basil or mint for a different taste. Lemon juice brings a zesty kick. Drizzle it on just before serving. Consider marinating the chicken longer for deeper flavor. Try to let it sit overnight if you can. This helps the spices soak in well. Cooking basmati rice is simple but needs care. Rinse the rice first to remove excess starch. This keeps it fluffy. Use the right water ratio. For basmati, one part rice needs two parts broth. Boil it gently. Once it simmers, lower the heat and cover. Let it cook for about 15-20 minutes. Do not lift the lid too soon. After cooking, let it rest covered for five minutes. This step helps the rice firm up nicely. A large skillet or Dutch oven works best for this dish. It holds heat evenly and allows for browning. Use a wooden spoon to stir without scratching your pan. A sharp knife for chopping vegetables is essential. A cutting board helps keep your space clean. For serving, a large platter shows off the dish well. Don't forget to have a fork ready for fluffing the rice! Pro Tips Marination Magic: Allow the chicken to marinate longer, up to 2 hours or overnight, for deeper flavor absorption. Rice Toasting: Toasting the basmati rice in the skillet before adding liquid enhances its nutty flavor and improves texture. Broth Boost: For extra richness, consider using homemade chicken broth or adding a splash of white wine to the cooking liquid. Garnish Graciously: Fresh herbs like cilantro or mint can elevate the dish, adding a refreshing contrast to the spices. {{image_2}} You can change the protein in this dish to fit your taste. Try using chicken breasts instead of thighs. They are leaner and cook faster. If you prefer red meat, use lamb or beef. For a vegetarian option, replace chicken with firm tofu or tempeh. Both absorb flavors well and add a nice texture. Feel free to add more veggies for extra color and nutrients. Zucchini and asparagus work well in this dish. You can also use spinach or kale for a leafy crunch. Carrots add sweetness and bright orange color. Mix and match to find your favorite combo! Spices can change the flavor of your dish easily. If you like heat, add cayenne pepper or red pepper flakes. For a more aromatic taste, consider adding coriander or fresh herbs like basil or dill. Don't be afraid to experiment and find what you enjoy best. After cooking, let the Mediterranean Chicken and Rice cool down. Place it in an airtight container. This dish stays fresh in the fridge for up to three days. Make sure to store it within two hours of cooking to keep it safe. You can also freeze this meal for later. Allow it to cool completely before placing it in a freezer-safe container. It can last in the freezer for up to three months. To prevent freezer burn, use a vacuum-sealed bag if possible. Label the container with the date for easy tracking. To reheat, you have a few options. If you're using the microwave, place a portion in a bowl and cover it with a damp paper towel. Heat it for about two to three minutes. Stir halfway through to ensure even heating. For the stovetop, add a splash of chicken broth or water to a pan. Heat over low heat until warmed through. This helps keep the rice moist and tasty! You can check chicken doneness by using a meat thermometer. The chicken should reach an internal temperature of 165°F. If you don’t have a thermometer, cut into the thickest part. The meat should be white, not pink, and juices should run clear. Let it rest for a few minutes before serving. This helps keep it juicy. Yes, you can use brown rice. However, brown rice takes longer to cook. Adjust the liquid and cooking time. You will need about 2.5 cups of liquid for 1 cup of brown rice. Cook it for about 40-45 minutes instead of 20 minutes. This will give it enough time to absorb the flavors. Some great sides include: - Greek salad with cucumbers and feta - Roasted vegetables like zucchini and bell peppers - Tzatziki sauce for a cool dip - Pita bread to scoop up the rice and chicken These sides add color and flavor to your meal. Yes, this recipe works well for meal prep. The chicken and rice store well in the fridge for up to four days. Just store them in airtight containers. You can reheat them quickly in the microwave or on the stove. Add a splash of broth or water to keep it moist when reheating. In this article, we explored the essential ingredients and steps to create a delicious Mediterranean chicken and rice dish. We covered tips for enhancing flavor, variations you can try, and proper storage methods. Remember, cooking is about exploration and creativity. Use these foundations to make the dish your own. Enjoy your journey in the kitchen, and delight in each meal you prepare!

Mediterranean Delight Chicken & Rice

A flavorful dish combining marinated chicken thighs, basmati rice, and a medley of vegetables and spices.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 cup basmati rice
  • 2 cups low-sodium chicken broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper diced (red or yellow)
  • 1 cup cherry tomatoes, halved
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 0.5 teaspoon cinnamon
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped
  • for serving lemon wedges

Instructions
 

  • In a bowl, mix 1 tablespoon of olive oil, cumin, oregano, paprika, cinnamon, salt, and pepper. Rub the mixture onto the chicken thighs and let them marinate for at least 30 minutes in the refrigerator for the flavors to meld.
  • In a large skillet or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add chopped onions and garlic, sautéing until onions become translucent (about 3-4 minutes).
  • Add the marinated chicken thighs to the skillet. Brown on both sides (about 4-5 minutes each). Remove the chicken and set aside.
  • In the same skillet, add the diced bell pepper and sauté for another 2 minutes. Then stir in the basmati rice, allowing it to toast for about a minute.
  • Pour in the chicken broth and bring it to a gentle simmer. Stir in the chickpeas and halved cherry tomatoes.
  • Nestle the browned chicken thighs back into the skillet. Cover the skillet with a lid and reduce the heat to low, allowing it to simmer for 20 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
  • Once cooked, turn off the heat and let it sit, covered, for an additional 5 minutes to steam.
  • Remove the chicken and fluff the rice with a fork. Serve the chicken on top of the rice. Garnish with fresh parsley and serve with lemon wedges on the side for an extra burst of flavor.

Notes

Let the chicken marinate for enhanced flavor.
Keyword chicken, Mediterranean, one-pot meal, rice