This Mediterranean chicken and rice embodies the soul of the Mediterranean. It can also get you there with minimal preparation. Chicken thighs in a vibrant lemon pepper coating on top of an herb infused rice with sweet semi-dried tomatoes offset by the saltiness from the olives.
As you can see, the chicken is charred a little on the top giving it a nice crispy crust, while being soft and juicy inside.
While this dish is not based on an authentic dish, the flavours do take my tastebuds on a journey to the med sea. Cobblestone lined streets with fields of fresh lemons to the left. Olive trees to the right. A small family restaurant tucked into a jagged cliff overlooking the vast deep blue sea. Although we can’t all be on the Mediterranean every day (especially now with covid 19) , you can easily make this at home. The flavours will send your mind on a journey! Plus, you can also get your hands on a nice white wine from any of the amazing wine regions of the Mediterranean.
This dish requires only about 10 minutes of preparation and 10 minutes of active cooking time (Time where you need to be attentive). Other than that, the rest of the time is spent in the oven
You will love this Mediterranean chicken and rice because:
- There is less than 15 minutes active preparation but there are big flavours and juicy chicken!
- As the chicken cooks with the rice in the oven you do not need to watch the rice on the stove. Plus the chicken juices infuse the rice with extra flavour.
- The rice is cooked through but not mushy. It even has a nice crust on the base and edges, a bit like a paella!
- If you have a cast iron skillet or a full metal frying pan, you could make this in the one pan and then put the skillet in the oven.
Check out the video below!
What to serve with this
I personally love this with a simple fresh garden salad. It would also be great as a themed spread. Try this with my Spicy Spanish Fish or with my Butter, Anchovy and Tomato Pasta . You can also see some suggestions of wines from the region here .
Mediterranean Chicken and Rice
This Mediterranean chicken and rice embodies the soul of the Mediterranean and can get you there with minimal preparation. Chicken thighs in a vibrant lemon pepper coating on top of an herb infused rice with sweet semi-dried tomatoes offset by the saltiness from the olives.
Ingredients
- 5 Chicken thighs, skin off
- 3 Tablespoons of lemon pepper seasoning (see notes for substitutes)
- 2 Tablespoons of Olive oil
- 1 small onion, diced finely
- 2 cloves of garlic, crushed
- 1 cup of long grain rice
- 1 and ½ Cups of chicken stock/broth
- ¾ cup water
- Approximately 150 grams of olives black olives, chopped (preferably kalamata)
- Approximately 150 grams of semi-dried tomatoes, chopped (sundried tomatoes can also be used)
- 1 tablespoon of dried thyme
- 1 lemon, cut into wedges for serving
Instructions
1.Preheat oven to 180 degrees Celsius
2.Coat the chicken fully with the Lemon Pepper Seasoning
3.Heat 1 tablespoon of olive oil on medium heat in a large frying pan
4.Put your chicken in the pan and cook for about 2 to 3 minutes of medium heat high heat until lightly browned. Turn and cook for a further 2 to 3 minutes.
5.Place chicken on a plate. Remove the oil from the pan and wipe the pan with a paper towel or sponge.
6.Heat the remaining olive oil in the pan/skillet at a medium to high heat. Sauté onion in the pan for 3 minutes, stirring to ensure it does not burn. Add remaining ingredients (except lemon wedge).
7.Heat ingredients until it starts to bubble and leave on stove for 1 minute.
8.Place rice into a medium sized oven dish. Then place the chicken on top of the rice and place some foil over the top. Bake in the oven for 30 minutes
9.Remove the foil and bake for a further 10-15 minutes. The rice should be soft and cooked through but starting to form a slight crisp on the edges.
10.Remove for oven and rest for 5 minutes
11.Serve with lemon wedges so everyone can add lemon to taste
Notes
1.Lemon pepper seasoning can be found at major supermarkets in Australia. It is vibrant and works very well for a rub. If you cannot find it, do not have it or would like to try a variation you can use the following : 1 teaspoon of ground black pepper, ½ teaspoon of salt and 2 tablespoons of lemon rind combined. (some may actually prefer this!)
2.Chicken thighs work well as they cook at the same level as the rice and the fat provides flavour. Chicken drumsticks could also be used with the same cooking time. Chicken breast will dry out if cooked for this time and will not impart quite the flavour for the rice. If you do wish to use breasts though, you will need to cook the rice first for 25 minutes and then add the chicken and cook for the remaining time (10 minutes covered) and 10-15 minutes uncovered, or until cooked through.
3.Long grain rice is recommended as it will yield the fluffiest rice.
4.I prefer to use semi dried tomatoes as I prefer the flavour and texture. However, you can use either semi dried or sun dried tomatoes.
5.There is no need to add additional salt and pepper and the seasoning will have this.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 455Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 169mgSodium: 2178mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 34g
Although A Taste Of Abroad aims to provide accurate nutrition information, the figures are created by an online calculator and should be used as an estimate only.
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