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.
- 2tbspolive oil
- 1tspdried oregano
- ½tspground coriander
- ½tspkosher salt
- ¼tspcoarse ground black pepper
- 6chicken thighs
- 1yellow onion,diced
- 1cupswhite rice,uncooked
- ¼tspground cumin
- 2cupschicken stock
- feta cheese
- kalamata olives
Preheat the oven to 350 degrees F.
Heat the cast-iron skillet on high heat with the olive oil.
Season the chicken with oregano, coriander, kosher salt, and black pepper.
Add the chicken to the skillet, skin side down, and cook for 4 to 5 minutes until browned.
Flip and cook for an additional 3 to 4 minutes.
Push the chicken to the side (or onto a plate).
Add the butter to the cast-iron skillet and heat on medium-high.
Add in the onions and start to cook for 3 to 4 minutes.
Once the onions are mostly melted, add in the garlic and cook for 30 seconds while stirring.
Add in the uncooked rice and cook for 1 minute.
Pour in the chicken stock, add in the turmeric and cumin, then put the chicken back in, skin side up.
Bake covered with foil for 45 to 50 minutes.
- 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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