One Pot Mediterranean Chicken and Rice

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In the sun-drenched landscapes of the Mediterranean, food is not just fuel but a celebration of life, community, and vibrant flavors. The region showcases a rich culinary heritage shaped by centuries of diverse influences. This cultural crossroads merges Greek, Turkish, and Levantine flavors into a cuisine that captures the joy of simple, nourishing ingredients.

One-pot dishes like chicken and rice is the reflection of the Mediterranean spirit, offering warmth, creativity, and simplicity.

A Harmony of Fresh Ingredients

The cornerstone of Mediterranean cooking is the dedication to fresh, wholesome ingredients. This one-pot chicken and rice recipe celebrates the bounty of the land by using lemon, yogurt, and aromatic herbs like parsley and thyme for the chicken, infusing it with bright, tangy notes. Spinach, peppers, and shallots blend their flavors with the spiced rice, while olives and lemon zest bring a tangy and briny Mediterannean twist.

Olive oil, the liquid gold of the region, ties it all together, giving the dish a distinctive richness.

Layers of History in Every Bite

Mediterranean cuisine is steeped in the layers of history shaped by ancient empires, maritime traders, and Silk Road merchants. The use of spices like cumin and paprika is a nod to the bustling spice trade, while yogurt marinades reflect the influence of nomadic shepherd cultures.

Each ingredient tells a story: the rice echoes Middle Eastern pilafs, the lemon represents the citrus groves of Greece, and the olives are reminiscent of ancient groves that have stood the test of time.

Bringing Tradition to the Table

At the heart of this one-pot chicken and rice recipe is the concept of sharing—a communal joy that brings people together around a table laden with food. One-pot dishes embody this spirit of togetherness, where cooking with care and creativity creates meals that are savored slowly and surrounded by loved ones.

Marinating the chicken makes it tender and flavorful, while pan-searing crisps up the skin. As the shallots sauté in the rendered chicken fat, the aroma fills the kitchen with anticipation and deliciousness. The spiced rice, infused with broth and tomato paste, absorbs the chicken’s flavor, while the final simmer melds everything into a cohesive and deeply satisfying, comforting dish.

With each bite, you embrace the principles of Mediterranean cooking: simplicity, creativity, and generosity.

As you gather around the table to share this comforting meal, savor the bright flavors, enjoy the company, and celebrate the beauty of simple, honest cooking that has brought people together for centuries.

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One Pot Mediterranean Chicken and Rice

Yield: 4

Author: Yasmeen's Kitchen Diary

Prep time: 20 MinCook time: 30 MinInactive time: 2 HourTotal time: 2 H & 50 M

Succulent marinated chicken is pan-seared to perfection, served over a bed of fluffy, seasoned rice, all made in one pot.

Ingredients

For the marinade:

• 4 chicken thighs, skin and bone in
• 2 tablespoons plain yogurt
• 1 teaspoon Dijon mustard
• 1 tablespoon sweet paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 lemon, squeezed
• 1 tablespoon olive oil

For the rice:

• 1 cup basmati rice (or any long grain rice)
• 2 shallots or onions
• 1 green pepper
• 2 cups spinach
• 2-3 garlic cloves
• 1 zest of lemon
• 2 tbsp olive oil
• 1 tablespoon tomato paste
• 1 tablespoon garlic powder
• 1¾ cups chicken broth
• 100 grams pitted olives
• 1 bunch parsley, finely chopped
• Salt and pepper, to taste

Instructions

Marinate the chicken:

1. In a bowl, combine yogurt, Dijon mustard, a generous sprinkle of dried (or fresh) oregano and thyme, juice from a lemon, and a drizzle of olive oil.
2. Add the chicken thighs and massage the marinade until they are evenly coated.
3. Cover the bowl or place the chicken in a resealable bag.
4. Let marinate in the fridge for at least 2 hours and up to 12 hours.

Bringing the dish together:

1. Heat a deep skillet or pot over medium-high heat with a drizzle of olive oil.
2. Place the marinated chicken thighs skin-side down into the hot pan.
3. Sear for 4-5 minutes until the skin crisps up, sear on the other side and then remove and set aside.
4. In the same pan, add the finely chopped shallots and green peppers to sauté in the chicken drippings. Cook until softened, about 2-3 minutes.
5. Add tomato paste and 1 tablespoon of garlic powder, stirring well to release the flavors and cook off the tomato paste.
6. Add the cup of basmati rice to the sautéed vegetables, stirring until the rice is evenly coated.
7. Add the pitted olives and fresh spinach, stirring until well combined.
8. Pour in 1¾ cups of chicken broth, season with salt and pepper, and bring to a boil.
9. Return the seared chicken thighs to the pan, placing them on top of the rice mixture.
10. Cover and reduce the heat to low, allowing it to simmer for 15-20 minutes or until the rice is cooked and the chicken is fully done.
11. Remove the pan from heat and garnish with fresh parsley and lemon slices.
12. Serve hot and enjoy!

Notes

Storage notes

Refrigeration:

• Allow the chicken and rice to cool to room temperature before storing.
• Transfer leftovers into airtight containers.
• Store in the refrigerator for up to 3 days.

Freezing:

• Place the cooled chicken and rice in freezer-safe containers or resealable bags.
• Label with the date and freeze for up to 2 months.
• To reheat, thaw in the refrigerator overnight, then warm on the stovetop or in the microwave until hot throughout.

Pitted olives: SOAK YOUR PITTED OLIVES IN FRESH COLD WATER! if your pitted olives are extremely salty, this can offset the flavor of the dish. Wash and then soak your olives in cold water so you can wash off as much of the brine as possible.

Vegetable choices: Feel free to customize the vegetable mix, you can use whatever you have at hand. You can add zucchini, eggplant, or sun-dried tomatoes for extra flavor.

Protein choices: You can choose any protein you prefer and substitute the chicken with a boneless, skinless option like chicken breasts or thighs. I do advise to choose thighs to avoid the chicken from becoming too dry from the longer cook time in the pot since thighs are much more forgiving.

Rice cooking: Washing the rice well before cooking until the starch is removed will ensure that your rice is delicious! Don't add more water, the steam circulating in the pan as it's covered will continue to cook the rice, so be patient and keep the heat low to ensure that you get fluffy rice without it turning mushy.

Fresh herbs: Add fresh herbs like dill, thyme or basil for a lovely burst of flavor instead of dried.

Nutrition Facts

Calories

679.07

Fat (grams)

39.86 g

Sat. Fat (grams)

8.87 g

Carbs (grams)

51.24 g

Fiber (grams)

5.39 g

Net carbs

45.85 g

Sugar (grams)

4.49 g

Protein (grams)

30.77 g

Sodium (milligrams)

1009.45 mg

Cholesterol (grams)

144.97 mg

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dinner, main course

Mediterranean, one pot

Bon appétit!