Mediterranean Chicken and Rice with Yellow Jasmine Rice
By Emma Collins
Prep
20 min
Cook
45 min
Total
65 min
Servings
4
Level
Easy
Make four servings of Mediterranean chicken and rice in a single pan for a convenient dinner. Divide the prepared chicken and yellow jasmine rice into meal-size portions. Cooked chicken and rice seasoned with spices keep well for future use with little flavor loss. Fresh parsley and other toppings should be added to finished dishes before serving.
Boneless, skinless chicken thighs are brushed with oregano, parsley, paprika, lemon juice, salt, and pepper and sautéed. Jasmine or basmati rice is cooked in low-sodium chicken broth with turmeric, cumin, and a little cinnamon for yellow color and nutty flavor. Butter and chopped onion and garlic are sautéed in the same pan to season the rice.
The chicken is browned in a skillet when preparing this recipe, but it is not fully cooked. Fully cooked rice and chicken with an internal temperature of 165°F should result from baking, covered with foil. Slices of onion might show in the rice dish; the recipe suggests using finely chopped onion. Taste the rice after cooking before adding more salt or pepper.
Serve garnishes such as parsley and other suggested ingredients, including kalamata olives, feta cheese, lemon rind, and chopped tomatoes. Package chicken and rice together as part of meal kits. Store fresh garnishes separately in meal kits to preserve texture.
Why this recipe works
- Makes four meals in a single pan, which means the chicken and yellow rice can be divided into ready-to-pack meals without additional side dishes.
- Baked chicken thighs cooked with rice can be used for meal planning for lunches and dinners, as baked chicken thighs and rice are ready to serve.
- Fresh parsley and other decorations added right before serving can help keep prepared salads looking fresh.
- The rice cooks in chicken broth with the chicken and serves as a starch dish that does not need to be prepared separately.
- Skinless, boneless thighs are useful for portion control among people receiving individual meals.
- A cast iron skillet can be used for browning or sautéing vegetables and other foods and baking rice and other items.
- These uses can reduce the amount of dishes left after a batch-cooking session.
Ingredients
- •1 lb chicken thighs (boneless, skinless (or about 5 chicken thighs))
- •1 ½ tsp dried oregano
- •1 tsp dried parsley
- •1 tsp paprika
- •1 tsp salt
- •½ tsp pepper
- •1 lemon (juiced (about 1/4 cup))
- •1 Tbsp olive oil
- •1 cup Jasmine or Basmati white rice
- •2 cups low-sodium chicken broth
- •2 Tbsp unsalted butter
- •½ cup white onion (diced; yellow onion is also okay)
- •4 cloves garlic (minced)
- •½ tsp turmeric
- •½ tsp cumin
- •1 pinch cinnamon
- •fresh parsley (for garnish)
- •kalamata olives (optional garnish)
- •feta cheese (optional garnish)
- •lemon zest (optional garnish)
- •diced tomatoes (optional garnish)
Instructions
- 1
Preheat the oven to 350°F.
- 2
In a medium bowl, mix the chicken thighs with dried oregano, dried parsley, paprika, lemon juice, salt, and pepper.
- 3
Heat a cast iron skillet over medium heat.
- 4
Add the olive oil, then place the seasoned chicken in the hot skillet and cook for about 3 to 4 minutes on each side.
- 5
Remove the chicken from the skillet and set it aside on a plate.
- 6
Keep the skillet over medium heat, melt the butter, and add the diced onion.
- 7
Cook the onion for about 2 to 3 minutes, then stir in the garlic.
- 8
Add the uncooked rice and stir for 30 seconds.
- 9
Pour in the chicken broth, turmeric, cumin, and cinnamon, then stir.
- 10
Place the chicken back in the pan on top of the uncooked rice and turn off the heat.
- 11
Cover the pan with foil and bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is cooked.
- 12
Taste the rice and adjust the salt or pepper as desired.
- 13
Garnish with fresh parsley and other preferred garnishes before serving.
FAQ
Nutrition (per serving)
Calories
377
Protein
34g
Carbs
23.9g
Reviews
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