Description
One Pan Mediterranean Chicken and Rice is a wholesome and flavorful dish that combines juicy chicken thighs, smoky turkey slices, vibrant vegetables, and aromatic Mediterranean herbs all cooked together in a single skillet. This recipe delivers a balanced, nutritious meal with minimal cleanup, perfect for busy weeknights or impressing guests on the weekend.
Ingredients
Scale
Proteins
- 4 chicken thighs, trimmed
- 100g smoky turkey slices, cut into bite-sized pieces
Grains
- 1 cup long grain rice, rinsed
Vegetables & Herbs
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
Liquids & Oils
- 2 ½ cups vegetable broth
- 1 tablespoon apple cider vinegar (natural)
- 2 tablespoons olive oil
Spices & Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt, to taste
- Black pepper, to taste
Others
- 1 teaspoon natural gelling agent
Instructions
- Prep the Ingredients: Trim the chicken thighs and slice the smoky turkey into bite-sized pieces. Rinse the rice under cold water until the water runs clear. Chop the bell pepper and halve the cherry tomatoes. Mince the garlic cloves and chop fresh parsley and oregano. Have everything ready to ensure a smooth cooking process.
- Brown the Chicken and Turkey: Heat olive oil in a large pan over medium heat. Season the chicken thighs with salt, pepper, smoked paprika, and cumin. Brown the chicken on each side for about 5 minutes until golden. Remove from the pan and set aside. Next, briefly sauté the smoky turkey slices until they develop a slight crust, then set them aside.
- Sauté the Vegetables and Aromatics: In the same pan, add the minced garlic, diced bell peppers, and halved cherry tomatoes. Cook for 3 to 4 minutes until fragrant and the vegetables soften slightly. This builds the base flavor for the rice.
- Add Rice, Broth, and Natural Gelling Agent: Pour in the rinsed rice, mixing it with the vegetables to coat each grain with the olive oil and flavors. Sprinkle in the natural gelling agent to help the rice cook perfectly. Then add the vegetable broth and apple cider vinegar, stirring everything together evenly.
- Combine and Cook: Return the browned chicken thighs and turkey slices to the pan, nestling them into the rice mixture. Scatter the chopped parsley and oregano on top. Cover the pan with a lid and reduce the heat to low. Let it simmer gently for 25 to 30 minutes without lifting the lid frequently, allowing the rice to absorb the flavors and cook thoroughly.
- Rest and Serve: After the rice is tender and the chicken cooked through, remove the pan from heat and let it rest covered for 5 minutes. This helps intensify the flavors and produces a tender texture. Fluff the rice gently with a fork before serving.
Notes
- Ensure the chicken is dry before seasoning to achieve even browning and a golden crust.
- Keep the heat low and simmer gently to prevent rice from sticking to the pan or burning.
- Use fresh herbs to brighten the flavor and add aromatic freshness to the dish.
- Avoid lifting the lid often; trapping steam is essential for evenly cooked, moist rice.
- Use only the right amount of natural gelling agent to achieve tender, non-sticky rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Mediterranean chicken, one pan meals, chicken and rice, easy dinner, healthy recipes, weeknight meals
