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Mediterranean Chicken and Rice

A delightful dish that harmonizes vibrant flavors and aromatic spices with tender chicken thighs on a bed of fluffy rice, making it a perfect choice for busy weeknight dinners or leisurely family gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs, bone-in and skin-on These flavorful cuts provide moisture and depth to your dish.
  • 1 cup basmati or jasmine rice, rinsed and drained Fragrant and light, the perfect base for this meal.
  • 1 large onion, chopped Adds sweetness and aroma to the dish.
  • 4 cloves garlic, minced Brings a punch of flavor and warmth.
  • 1 piece red bell pepper, diced Offers a sweet crunch to the mix.
  • 1 piece zucchini, sliced Adds color and nutrition.
  • 1 cup cherry tomatoes, halved Their juiciness enhances the overall flavor profile.
  • 2 cups low-sodium chicken broth A healthy foundation for cooking the rice.
Spices and Seasonings
  • 1 teaspoon dried oregano Infuses a hint of Mediterranean essence.
  • 1 teaspoon dried thyme Adds warm, earthy tones.
  • 1 teaspoon paprika Brings smokiness and color.
  • ½ teaspoon cumin Gives a subtle warmth.
  • Salt and pepper to taste Essential for balancing flavors.
Others
  • 2 tablespoons olive oil For marinating and sautéing.
  • Fresh parsley, chopped (for garnish) A vibrant touch that freshens each bite.
  • Lemon wedges (for serving) Bright and zesty, perfect for drizzling.

Method
 

Marinating the Chicken
  1. In a bowl, combine chicken thighs with olive oil, salt, pepper, oregano, thyme, paprika, and cumin. Let it marinate for at least 30 minutes or overnight for deeper flavors.
Searing the Chicken
  1. In a large pot or Dutch oven, heat a bit more olive oil over medium-high heat. Add the marinated chicken, skin side down, and sear until golden brown (about 5-7 minutes). Flip and sear the other side for an additional 5 minutes.
Sautéing Vegetables
  1. Remove the chicken and set aside. In the same pot, add chopped onion and garlic. Sauté until translucent, about 3-4 minutes.
  2. Stir in diced red bell pepper and zucchini, cooking for an additional 3-4 minutes until they soften.
Cooking the Rice
  1. Add rinsed rice to the pot, mixing well with the vegetables. Cook for 1-2 minutes.
  2. Pour in the chicken broth and return the chicken to the pot. Bring to a boil, reduce heat to low, cover tightly and simmer for 25-30 minutes, or until the rice is cooked and liquid is absorbed.
Finishing Touches
  1. Five minutes before it’s done cooking, gently stir in halved cherry tomatoes.
  2. Once cooked, remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork before serving.
  3. Sprinkle chopped parsley over the top and serve with lemon wedges.

Notes

For added richness, substitute a portion of the chicken broth with a splash of coconut milk or serve with yogurt for creaminess. Consider marinating heavily for better flavor, or adding nuts for crunch.