Mediterranean Chicken and Rice Pilaf
Get ready to elevate your weeknight dinners with this vibrant Mediterranean Chicken and Rice Pilaf, a one-pot dish that’s bursting with bold flavors and wholesome ingredients. Tender, golden-seared chicken thighs are nestled into a fragrant basmati rice pilaf infused with aromatic spices like cumin, coriander, and paprika, creating a deeply satisfying base. Bright pops of flavor come from juicy red bell peppers, tangy Kalamata olives, and a fresh squeeze of lemon juice, while a finishing sprinkle of crumbled feta cheese and parsley adds irresistible Mediterranean flair. Perfect for a quick 50-minute meal, this dish combines ease and elegance, making it a crowd-pleaser for both busy weeknights and cozy gatherings. Keywords: Mediterranean chicken, rice pilaf recipe, one-pot dinner, easy chicken and rice, Mediterranean flavors.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic cloves, minced
- 1.5 cups basmati rice, rinsed
- 2.5 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 0.5 cup sliced Kalamata olives
- 0.5 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side, until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and red bell pepper for 4-5 minutes, until softened.
Add the minced garlic and sauté for 1 minute, until fragrant.
Stir in the rinsed basmati rice, cooking for 1-2 minutes to lightly toast it.
Pour in the chicken broth, then stir in the ground cumin, coriander, paprika, oregano, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix well.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for 20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Remove the skillet from the heat and drizzle the lemon juice over the dish.
Sprinkle the sliced Kalamata olives, crumbled feta cheese, and chopped parsley on top before serving.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 8387 mg | 365% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.2 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 573 mg | 44% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2471 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
