How To Make One Pot Mediterranean Chicken and Rice
Enjoy a spoonful of our chicken and rice recipe with a Mediterranean touch brought by turmeric-seasoned rice and chicken thighs baked to tender perfection.
Serves:
Ingredients
For Chicken:
- 2tbspolive oil
- 1tspdried oregano
- ½tspground coriander
- ½tspkosher salt
- ¼tspcoarse ground black pepper
- 6chicken thighs
For Rice:
- 2tbspbutter
- 1yellow onion,diced
- 1cupswhite rice,uncooked
- 1tbspgarlic,minced
- ½tspturmeric
- ¼tspground cumin
- 2cupschicken stock
Optional Garnich:
- parsley
- feta cheese
- kalamata olives
Instructions
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Preheat the oven to 350 degrees F.
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Heat the cast-iron skillet on high heat with the olive oil.
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Season the chicken with oregano, coriander, kosher salt, and black pepper.
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Add the chicken to the skillet, skin side down, and cook for 4 to 5 minutes until browned.
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Flip and cook for an additional 3 to 4 minutes.
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Push the chicken to the side (or onto a plate).
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Add the butter to the cast-iron skillet and heat on medium-high.
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Add in the onions and start to cook for 3 to 4 minutes.
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Once the onions are mostly melted, add in the garlic and cook for 30 seconds while stirring.
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Add in the uncooked rice and cook for 1 minute.
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Pour in the chicken stock, add in the turmeric and cumin, then put the chicken back in, skin side up.
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Bake covered with foil for 45 to 50 minutes.
Nutrition
- Calories: 659.95kcal
- Fat: 41.66g
- Saturated Fat: 12.12g
- Trans Fat: 0.32g
- Monounsaturated Fat: 18.25g
- Polyunsaturated Fat: 7.55g
- Carbohydrates: 32.19g
- Fiber: 0.72g
- Sugar: 2.21g
- Protein: 36.59g
- Cholesterol: 201.72mg
- Sodium: 431.74mg
- Calcium: 37.52mg
- Potassium: 573.75mg
- Iron: 2.34mg
- Vitamin A: 92.03µg
- Vitamin C: 6.68mg
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