Mediterranean Chicken & Rice - Easy One-Pot Dinner Recipe
Fragrant, colorful, and loaded with flavor, this Mediterranean chicken & rice recipe is a family favorite. Plump, juicy chicken thighs are marinated in a delicious lemon and herb marinade, then lightly browned.
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
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
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).2 lemons, Extra Virgin Olive Oil
- 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.3 garlic cloves, 1 tsp Dried Oregano, 1 tsp Dried Thyme, 1 tsp Ground Cumin, Salt and pepper
- Add the chicken pieces and use cooking tongs to move the chicken around in the bowel so its evenly coated in marinade.6 chicken thighs
- 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.Extra virgin olive oil
- 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.1 onion
- Add the minced garlic and stir through.2-3 garlic cloves
- Add the grated zucchini (courgette) and carrot and stir through. Cook for around 5-6 minutes or until the veg begins to soften.3 medium carrots, Half a large zucchini
- 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.1.5 liters Chicken Stock
- Add the rice and stir through into the veg.1.5 cups of rice
- 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.Salt and pepper
- 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.
Video
Notes
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.