One-Pot Greek Chicken and Rice

$For this One-Pot Greek Chicken and Rice, you need some key items: - 4 boneless, skinless chicken thighs - 1 cup long-grain rice (like basmati or jasmine) - 2 cups chicken broth - 1 medium onion, diced - 3 cloves garlic, minced These main ingredients form the base of the dish. The chicken thighs bring flavor and protein. The rice soaks up all the tasty broth. The onion and garlic add depth to every bite. To make the dish pop with flavor, add these: - 1 cup diced tomatoes (fresh or canned) - 1 cup bell peppers, diced (red and yellow for color) - ½ cup Kalamata olives, pitted and sliced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste These flavorings enhance the dish’s Greek roots. The tomatoes add juiciness. The bell peppers provide a sweet crunch. Olives add a briny touch, while the herbs and spices create a lovely aroma. For a fresh finish, you can use: - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Garnishing with parsley adds a pop of color. Lemon wedges bring brightness and zest to the meal. These touches make each plate look and taste special. {{ingredient_image_1}} First, we need to create a tasty base. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté it for 3-4 minutes. You want it to be soft and clear. Next, stir in 3 minced garlic cloves. Cook for just 1 more minute. Make sure the garlic does not burn. This step adds a great flavor to your dish. Now it’s time to add the chicken. Take 4 boneless, skinless chicken thighs and season them with salt, pepper, 1 teaspoon of paprika, 1 teaspoon of oregano, and 1 teaspoon of thyme. Place the chicken in the pot. Cook it for 4-5 minutes on each side until it gets a nice brown color. This browning locks in the juices and adds depth to the dish. Once the chicken is browned, it’s time to add the rest. Toss in 1 cup of diced bell peppers and 1 cup of diced tomatoes. Stir everything so it mixes well. Next, add 1 cup of long-grain rice and 2 cups of chicken broth. Make sure the rice is evenly spread in the pot. This combination will create a wonderful harmony of flavors. Bring the pot to a gentle boil. Then, lower the heat and cover it. Let it simmer for about 20-25 minutes. The rice will soak up all the delicious broth. In the last 5 minutes, sprinkle ½ cup of sliced Kalamata olives on top. Cover the pot again to warm the olives. After cooking, let it sit for 5 minutes without removing the lid. Fluff the rice with a fork. Serve each portion with fresh parsley and lemon wedges on the side. Enjoy your meal! Sautéing and browning are key steps here. Start with medium heat to avoid burning. Use a large pot to give your chicken space. I prefer olive oil for its rich flavor. Cook the onion until soft and clear. This takes about 3-4 minutes. Then, add garlic for just one more minute. Watch it closely. You want it fragrant, not brown. Season your chicken well. Use salt, pepper, paprika, oregano, and thyme. This mix gives a great taste. Brown the chicken for 4-5 minutes on both sides. This step adds color and flavor. Don't overcrowd the pot; cook in batches if needed. Looking to boost the flavor? Try adding cumin or coriander for a warm note. A pinch of red pepper flakes brings heat. If you like tang, add a splash of red wine vinegar. You can also mix in some fresh herbs like dill or mint at the end for freshness. For a Mediterranean twist, add feta cheese before serving. This creamy cheese enhances the dish nicely. Pair this dish with a simple salad. A Greek salad with cucumber, tomatoes, and olives works great. For drinks, a chilled white wine or sparkling water is ideal. If you want more warmth, serve with warm pita bread. It’s perfect for soaking up the flavors of the dish. Don't forget to add lemon wedges. A squeeze of lemon brightens every bite. This dish is all about flavor and comfort! Pro Tips Use Fresh Herbs: Incorporating fresh oregano or thyme can enhance the flavor profile of your dish, adding brightness and freshness. Rest the Dish: Allowing the dish to sit covered after cooking helps the flavors meld and the rice to firm up, making for a better texture. Adjust the Olives: If you prefer less salt, consider rinsing the Kalamata olives before adding them to reduce their brininess. Serving Suggestions: Pair your meal with a light Greek salad or tzatziki for a refreshing contrast to the warm, savory dish. {{image_2}} You can switch up the proteins in this recipe. Try using boneless pork chops or shrimp for a fun twist. Both options will soak up the flavors well. If you want to go lighter, chicken breast works nicely too. For the rice, long-grain rice is great, but you can also use quinoa or couscous. Each option changes the dish's texture, making it exciting. To make this dish healthier, consider adding more veggies. You can toss in spinach, zucchini, or mushrooms. They will add color and nutrients without changing the taste much. Another option is to use brown rice instead of white rice. Brown rice has more fiber and keeps you full longer. You can also reduce the olive oil to lighten the dish while still keeping it flavorful. Want to make this a meat-free meal? It’s easy! Swap out the chicken for chickpeas or lentils. Both are packed with protein and will absorb the great flavors of the broth and spices. You can also use vegetable broth instead of chicken broth. This creates a rich and tasty base. Just remember to add your favorite veggies to keep it hearty and satisfying. After you enjoy your One-Pot Greek Chicken and Rice, store leftovers in an airtight container. This helps keep the dish fresh. It will last in the fridge for about 3 to 4 days. Make sure to let it cool before sealing it up. This step helps prevent moisture buildup. If you want to save some for later, freezing is a great option. Allow the dish to cool completely, then place it in a freezer-safe container. It can stay in the freezer for up to 3 months. For best results, split the dish into smaller portions. This way, you can take out only what you need. When you're ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or in the microwave until it's hot. Making this dish ahead of time is easy. You can prepare it on a day when you have some free time. Store it in the fridge for up to 4 days or freeze it for longer. For meal prep, divide it into single servings. This makes it easy to grab and go. Use different containers to keep things fun. You can also add extra veggies or sides for variety. To make this dish gluten-free, you need to use gluten-free rice. Long-grain rice like basmati or jasmine is often gluten-free. You should also check the chicken broth label. Ensure it does not contain gluten. Many store-bought brands are gluten-free. Yes, you can use brown rice. However, brown rice takes longer to cook. You need to adjust the cooking time. I suggest adding an extra 10-15 minutes to the cooking time. Keep an eye on the liquid level. Brown rice may need more broth. If your rice isn’t cooking, check the heat. Make sure it’s not too high. If the rice is still hard, add a bit more broth or water. Cover the pot and let it cook longer. Stir occasionally to prevent sticking. Yes, you can adapt this recipe for a slow cooker or Instant Pot. For a slow cooker, cook on low for 4-6 hours. For an Instant Pot, set it to manual for about 10 minutes. Make sure to adjust the liquid amount for both methods. This blog post shared a simple, delicious One-Pot Greek Chicken and Rice recipe. We covered the main ingredients, step-by-step instructions, and handy tips for cooking. You learned about variations to suit your taste and how to store leftovers. With these insights, you can easily create a flavorful meal. Enjoy experimenting with flavors, or make it your own. Remember, cooking is fun! Now, you have the tools to make a tasty dish anytime. Happy cooking!$

One-Pot Greek Chicken and Rice

A flavorful and easy one-pot meal featuring chicken thighs, rice, and Mediterranean ingredients.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 4

Ingredients

4 pieces boneless, skinless chicken thighs
1 cup long-grain rice (like basmati or jasmine)
2 cups chicken broth
1 medium onion, diced
3 cloves garlic, minced
1 cup diced tomatoes (fresh or canned)
1 cup bell peppers, diced (red and yellow for color)
0.5 cup Kalamata olives, pitted and sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh parsley, chopped
for serving lemon wedges

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Season the chicken thighs with salt, pepper, paprika, oregano, and thyme. Add the chicken to the pot and brown on both sides for about 4-5 minutes.
Once the chicken is browned, add the diced bell peppers and tomatoes to the pot, stirring everything together.
Pour in the rice and chicken broth, and stir to combine. Ensure the rice is evenly distributed.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
In the last 5 minutes of cooking, add the sliced olives on top, cover again, and let them warm through.
Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes.
Fluff the rice with a fork and serve each portion garnished with fresh parsley and lemon wedges on the side.

Notes

Garnish with fresh parsley and serve with lemon wedges.

Keyword Chicken, Mediterranean, one pot, rice