Mediterranean Chicken & Rice

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Table of contents:

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How to Make Mediterranean Chicken & Rice

Ingredients:

• 6 chicken thighs, bone-in (around 1kg / 35oz.)
• Extra Virgin Olive Oil 

For the Lemon herb marinade:

• 2 lemons, juiced
• Extra virgin olive oil
• 3 garlic cloves, grated or minced
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• 1 tsp Ground Cumin
• Salt and pepper (to taste)

For the rice:

• 1 onion, diced fine
• 2-3 garlic cloves, minced
• 3 medium carrots, grated
• Half a large zucchini, grated (courgette)
• 1.5 cups of rice (We used short-grain Bomba Paella Rice)
• 1.5 liters Chicken Stock (Low-Sodium or Homemade)
• Salt and pepper (to taste)

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Equipment

• Large deep-sided Skillet 
• Wooden Cutting Board 
• Chef Knife 
• Cooking tongs 
• Plastic Food Wrap 
• Box Grater 
• Large pot with lid  (for making the stock) 
• Garlic Press (optional)
• Paper towel

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Step-by-Step Instructions

Step 1 – Make the Lemon Herb Marinade

• Juice two lemons and add the juice to a large bowl with around the same amount of olive oil (about 4 Tbsp of each). 
• Mix with a fork for 30 seconds, then add the minced garlic, dried oregano, thyme, and ground cumin. Season to taste with a good dash of salt and black pepper and mix well for 30 seconds. 
• Add the chicken pieces and use cooking tongs to move the chicken around in the bowel so its evenly coated in marinade. 
• Cover in kitchen wrap and refrigerate for at least 30 minutes (1-2 hours or even overnight is ideal). 

Step 2 – Brown Chicken Thighs

• Add a glug of olive oil to a large deep-sided skillet on a high heat, and once it is hot, add the chicken thighs. 
• Cook for around 4 minutes per side or until they start to become lightly golden brown. 
• Note. You don’t need to fully cook the chicken thighs as they will cook more later when introduced into the chicken broth. 
• Once the chicken is lightly golden, remove the chicken from the pan and set it aside for use later. 

Step 3 – Prepare veg

• Add a splash more oil to the pan used to cook the chicken and reduce the heat to medium. 
• Add the diced onion and cook until golden, around 5 minutes. 
• Add the minced garlic and stir through. 
• Add the grated zucchini (courgette) and carrot and stir through. Cook for around 5-6 minutes or until the veg begins to soften. 
• Season to taste with some salt and pepper, and add any remaining chicken marinade to the pan and stir through. 

Step 4 – Add the Rice and Chicken Broth

• Preheat some chicken broth and keep warm.
• Add the rice and stir through into the veg. 
• Once the rice is evenly coated, add the warmed chicken broth and ensure the rice is submerged. Aim for around ½ inch (1cm) of liquid above the veg. 
• Note on Rice/Broth Ratios: We used around 1.5 liters of homemade chicken broth to 1.5 cups of rice. 
• Bring everything to a boil, then add the chicken pieces on top of the rice. 
• (Optional) – Add some fresh rosemary or thyme.
• Cook for around 18 minutes or until all the broth has evaporated and there are no more bubbles (see video for an example). Once the rice is done, it will start to crackle slightly in the pan- don’t worry- this adds a lovely layer of flavor (called ‘Socarrat’ in Spanish)

Step 5 – Rest Rice and Serve

• Once rice is done, remove it from the heat and cover it with a paper towel. 
• Leave the rice to rest for at least 5 minutes, then remove the paper towel and serve! 
• Serve alongside a few wedges of lemon and your favorite steamed greens or veggies.

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Cooking tips:

• Use a short-grain rice for best results (Spanish Bomba rice or similar)
• Be sure to cover the rice once it is removed from the heat. Resting the rice allows it to fluff up more and improves flavor and texture.
• Use a low-sodium chicken broth whenever possible to keep an eye on the salt amount in the recipe. 
• For seasoning, we use either fine Himalayan pink salt or sea salt. 
• Store any leftovers in an airtight container in the fridge for up to 3 days. This recipe will keep when frozen for up to 3 months.

Origin of this Mediterranean Chicken & Rice Recipe

Chicken and rice are both common ingredients found all over the Mediterranean, and this is likely due to the affordability of both items on the menu. This recipe leans more towards Spanish cuisine, simply due to the preparation method, which is similar to the absorption method used when making a traditional paella. 

In this recipe, we’ve even suggested you leave the broth to completely evaporate until you hear the rice ‘crackle’ in the pan. This leaves a delicious socarrat. 

What is Socarrat?

If you’ve spent any time in Spain and ordered a paella, you’ve likely stumbled across the term ‘Socarrat’. This refers to a traditional cooking tip that’s used to gauge when the paella rice is cooked. The result (or aim of the cooking) is to cook the rice until a delicious crust at the bottom of the pan forms, lovingly named the ‘Socarrat’ in Spanish.

Best Rice to Use

When it comes to Mediterranean cooking techniques for rice, the Spanish have it mastered in every form. Whether you are cooking the rice on the stovetop like this recipe or oven-baking your rice, you’ll want to use a good quality short-grain variety of rice. The undisputed king of short-grain rice (in Spanish cuisine) is the renowned Bomba rice. 

Why is Bomba rice so good?

Bomba rice is a short-grain rice variety from Spain, traditionally used in dishes like paella, because of its unique cooking properties. Bomba rice can absorb 2 to 3 times its volume in liquid (more than most rice varieties), which allows it to soak up flavors from broths, saffron, seafood, and spices—essential in paella. 

Basically, the more liquid your rice absorbs, the more flavorful it will become! 

Another reason why Bomba rice is favored is due to the fact it doesn’t become sticky or gluggy. Despite absorbing a lot of liquid, the grains stay separate and firm, rather than becoming mushy or sticky. This is crucial in paella and other rice dishes, where texture matters.

Cultural significance: In Spain, especially in Valencia, bomba is the go-to rice for traditional paellas and other rice dishes like arroz a banda or arroz negro.

Bomba rice we recommend:

Arroz Tartana Bomba Rice D.O.P 1.1 Pound Bag

Gourmanity 2.2 lb Spanish Bomba Rice for Paella

Bomba Paella Rice by Peregrino – 2.2 lbs / 1 kilo

La Perla | Bomba Rice | Denomination of Origin Valencia Spain 2.2 lbs (1 kg)

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Best Cut Of Chicken To Use

We use skinless bone-in chicken thighs for this recipe. Skinless thighs are a little healthier compared to skin-on thighs. Of course, skin-on thighs crisp up a little better in the pan; however, they do have higher fat content. 

Other bone-in cuts of chicken, such as chicken drumsticks, wings, or chicken quarters will also work well. We don’t recommend using chicken breast meat for this recipe as it tends to dry out too much. 

Cooking time for the chicken

We used small free-range chicken thighs that were not much thicker than around 2 inches (5cm) and lightly browned them for around 4-5 minutes per side in the pan before adding them to the rice. If using thicker cuts of chicken, allow extra time to brown up the chicken. 

Note: the chicken doesn’t need to be completely cooked through when pan-frying. It will cook more once it is added to the rice and broth. If unsure, use a meat thermometer to check that your chicken is done. 

How to use a Meat thermometer

Insert the meat thermometer into the thickest part of the chicken and make sure it has reached an internal temperature of 165°F /74°C.

Lemon and Herb marinade

When it comes to adding flavor, you can’t beat this quick and easy lemon herb marinade. It’s super easy to make and only takes around 5 minutes to prepare. Here’s what you’ll need:

• 2 lemons, juiced (around 4-5 tablespoons of juice)
• Extra virgin olive oil (aim for the same amount of oil)
• 3 garlic cloves, grated or minced
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• 1 tsp Ground Cumin
• Salt and pepper (to taste)

The above ingredients are really just a guide, and feel free to experiment with other herbs and spices. Dried rosemary works well, as does adding a little coriander seeds (crushed into powder or whole). Another great option for a distinctive smoky flavor is Spanish paprika. 

Marinating time:

We usually leave the chicken to marinate for a few hours whenever possible, but if you’re in a rush, 30 minutes is enough time for the flavors to absorb into the chicken.

More Spanish Recipes:

• Gambas al Ajillo (Spanish Garlic Shrimp) 
• Arroz al Horno | Spanish meaty rice from Valencia Spain
• Spanish Meatballs | Albondigas 
• Spanish-Style Chicken Thighs 
• Spanish Padron Peppers Recipe (Pimientos de Padrón) 
• Spicy Paprika Chicken Thighs
• Creamy Spinach and Chickpeas with Manchego 

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Nutrition Facts 

(Per Serving, Serves 4)

Nutrient	Amount	% Daily Value (DV)
Calories	~680 kcal	34%
Total Fat	28g	36%
• Saturated Fat	6g	30%
• Monounsaturated Fat	16g	—
• Polyunsaturated Fat	3g	—
Cholesterol	170mg	57%
Sodium	500mg	22%
Total Carbohydrate	60g	22%
• Dietary Fiber	4g	14%
• Total Sugars	6g	—
Protein	40g	80%
Vitamin A	~90% DV
Vitamin C	~35% DV
Calcium	~6% DV
Iron	~20% DV
Potassium	~800mg	17%

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🔍 Notes on Estimation:

• Chicken thighs (bone-in): About 200–220g cooked edible meat total per serving.
• Olive oil: Roughly 2 tablespoons used in cooking per serving.
• Vegetables: Provide fiber, Vitamin A, C, and potassium.
• Rice: Contributes most of the carbs and some protein.
• Salt: Moderate due to homemade/low-sodium broth; adjust if heavily salted.
• DV%: Based on FDA Daily Values (2,000 kcal/day baseline).