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One Pot Greek Chicken and Rice

One Pot Greek Chicken and Rice

Description

Dive into a Mediterranean vacation at home with this One Pot Greek Chicken and Rice! Crispy chicken, lemony rice, and olives combine for the easiest dinner that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 2 lbs (900g) bone-in, skin-on chicken thighs (about 6–8 thighs)
  • 1½ cups (300g) long-grain white rice, rinsed and drained
  • 4 tbsp (60ml) olive oil, divided
  • 1 large yellow onion, diced (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 cup (250ml) chicken broth
  • ½ cup (125ml) white wine (or additional broth)
  • 2 tbsp (30ml) fresh lemon juice
  • 1 lemon, sliced into rounds
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • ½ tsp ground cinnamon
  • 1 cup (175g) cherry tomatoes, halved
  • ½ cup (75g) kalamata olives, pitted
  • ¼ cup (60g) crumbled feta cheese
  • Fresh parsley and dill for garnish
  • Salt and black pepper to taste

Instructions

  1. Rinse rice until water runs clear, then drain. Pat chicken thighs dry with paper towels and season generously with salt and pepper.
  2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until golden. Flip, cook 3 more minutes, then transfer to a plate.
  3. Reduce heat to medium and add remaining olive oil. Sauté onions and bell peppers for 4-5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Stir in oregano, thyme, paprika, and cinnamon, toasting for 30 seconds. Add rice and stir to coat with oil and spices for 1-2 minutes.
  5. Pour in chicken broth, wine, and lemon juice, scraping up any browned bits. Bring to a simmer, then nestle chicken thighs on top, skin-side up. Arrange lemon slices and scatter half the tomatoes and olives throughout.
  6. Cover, reduce heat to low, and simmer for 20-25 minutes until rice is tender and chicken reaches 165°F (74°C).
  7. Remove from heat and let stand, covered, for 5-10 minutes. Before serving, add remaining fresh tomatoes, sprinkle with feta cheese, and garnish with fresh parsley and dill.

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Find it online: https://cookingcircuit.com/one-pot-greek-chicken-and-rice/