Mediterranean Chicken and Rice
Serves 4
What to Pair With
Here’s a one-pot complete meal that packs in the flavor but is short on time. The ingredients here are common in Greek and other Mediterranean menus but the best part about this recipe is its versatility.
Use, diced tomatoes, garlic, chilis and cilantro to give it a Mexican feel. Swap in scallions, mushrooms, ginger and soy sauce for an Asian vibe. How about shallots, garlic, white wine and parmesan cheese for an Italian twist. Enjoy!
Ingredients
4 bone-in chicken thighs
1 lemon, sliced
1 medium onion, sliced
1 cup long grain white rice (basmati)
2 tsp dried oregano
2 tsp dried basil
1 tsp tumeric
1 cup green olives, sliced
2 cups chicken stock
1/2 cup cherry tomatoes, sliced
1/4 cup parsley
Preparation
Preheat the oven to 400 degrees.
Pat dry the chicken thighs and season with salt and pepper.
Brown the chicken skin-side down in a large, deep skillet over medium heat for 5 min.
When the chicken is easy to release from the pan, remove them and set aside.
Add the sliced lemon to the pan and brown, about 2-3 per side. Set aside.
Add 1 tbsp olive oil and add the onion. Cook 5-10 min until softened.
Stir in the rice, spices and olives. Cook for 3 min.
Add the stock, scraping up the bottom of the pan, and bring to a boil.
Turn off the heat.
Add back the chicken, skin-side up, the lemon slices on top of the chicken and tomatoes.
Cover and bake for 30 min.
Remove from oven and rest for 5 min.
Garnish with parsley and serve.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!