Ingredients
Scale
- 4 pieces chicken thighs
- 1 cup basmati rice
- 1 can diced tomatoes
- 1 cup chicken broth
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Season the chicken thighs with salt and black pepper, and brown them in the pan.
- Add chopped onion and garlic, sauté until translucent.
- Stir in diced bell pepper, and cook for a few more minutes.
- Add the rice and stir to coat with the oil.
- Pour in diced tomatoes and chicken broth, and sprinkle oregano and paprika.
- Bring to a simmer, then cover and reduce the heat.
- Cook until the rice is tender and the chicken is cooked through, about 20-25 minutes.
- Finish with olives and feta cheese on top before serving.
Notes
- For added flavor, marinate the chicken thighs in lemon juice and herbs before cooking.
- This dish can be easily doubled for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: One Pan Mediterranean Chicken and Rice, Chicken Recipe, Mediterranean Recipe, Easy Family Dinner