One-pot Mediterranean chicken and rice

One-pot Mediterranean chicken and rice

Based on 5 ratings
In app
"Perfectly juicy, smokey, browned chicken on top of fluffy, flavorful rice with punchy green olives and lemon. This is an easy weeknight one-pot winner. Follow the timings outlined here for perfectly cooked rice and chicken, and you’ll see just how good a simple chicken and rice bake can be. And don’t skip the final 5 minutes under the grill to finish! It’ll ensure beautifully golden chicken skin and a crispy top layer of rice."
Difficulty
Medium 👍
Preparation
25 min
Baking
35 min
Resting
10 min

Ingredients

2Servings
MetricImperial
2
chicken legs
165 g
basmati rice
½
onion
1 cloves
garlic
½
green bell pepper
½
lemon
2 tbsp
olive oil
2 tbsp
sweet paprika powder
½ tbsp
garlic powder
tbsp
tomato paste
60 ml
white wine
350 ml
broth
75 g
jarred pitted green olives
½ bundle
parsley
salt
pepper

Utensils

oven, pot, sieve, cutting board, knife, large bowl, ovenproof pan, tongs, spatula, aluminum foil

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  • Step 1/5

    Preheat the oven to 200°C/390°F. Wash rice well, rinsing at least three times until the water is clear. Cover with water and leave rice to soak. In the meantime, peel and dice onion, finely dice garlic, and roughly chop bell pepper. Halve the lemon and slice one half into wheels, and save the other half for serving.
    • 165 g basmati rice
    • ½ onion
    • 1 cloves garlic
    • ½ green bell pepper
    • ½ lemon
    • oven
    • pot
    • sieve
    • cutting board
    • knife

    Preheat the oven to 200°C/390°F. Wash rice well, rinsing at least three times until the water is clear. Cover with water and leave rice to soak. In the meantime, peel and dice onion, finely dice garlic, and roughly chop bell pepper. Halve the lemon and slice one half into wheels, and save the other half for serving.

  • Step 2/5

    Combine ¾ of the olive oil, a heavy pinch of salt, pepper, ½ of the paprika powder, and garlic powder to make the marinade in a large bowl. Then add the chicken legs to the bowl to rub the marinade in well.
    • tbsp olive oil
    • 1 tbsp sweet paprika powder
    • ½ tbsp garlic powder
    • 2 chicken legs
    • salt
    • pepper
    • large bowl

    Combine ¾ of the olive oil, a heavy pinch of salt, pepper, ½ of the paprika powder, and garlic powder to make the marinade in a large bowl. Then add the chicken legs to the bowl to rub the marinade in well.

  • Step 3/5

    Heat the remaining oil in a large oven-proof skillet or dutch oven over medium heat. Add the chicken legs and fry until the skin is browned for approx. 4 min., then flip to brown the other side for approx. 3 min.
    • ½ tbsp olive oil
    • ovenproof pan
    • tongs

    Heat the remaining oil in a large oven-proof skillet or dutch oven over medium heat. Add the chicken legs and fry until the skin is browned for approx. 4 min., then flip to brown the other side for approx. 3 min.

  • Step 4/5

    Remove the chicken from the pan. Gently sauté chopped garlic, onion, and green bell pepper. Once the onion is translucent but not browned, add tomato paste and the rest of the paprika powder and stir. After 2 min., add drained rice and stir well to combine. Add wine, chicken broth, olives, salt and pepper and continue stirring. Cook rice with lid on for approx. 3 min., then turn the heat off. Return chicken to the pan along with the sliced lemon wheels. Cover tightly with foil or a lid to bake in the oven for 25—30 min., depending on the size of your chicken legs.
    • tbsp tomato paste
    • 1 tbsp sweet paprika powder
    • 60 ml white wine
    • 350 ml broth
    • 75 g jarred pitted green olives
    • spatula
    • aluminum foil

    Remove the chicken from the pan. Gently sauté chopped garlic, onion, and green bell pepper. Once the onion is translucent but not browned, add tomato paste and the rest of the paprika powder and stir. After 2 min., add drained rice and stir well to combine. Add wine, chicken broth, olives, salt and pepper and continue stirring. Cook rice with lid on for approx. 3 min., then turn the heat off. Return chicken to the pan along with the sliced lemon wheels. Cover tightly with foil or a lid to bake in the oven for 25—30 min., depending on the size of your chicken legs.

  • Step 5/5

    Remove from the oven and discard the foil or remove the lid. Turn the oven to the grill setting and return the uncovered dish to the oven for 5 min., or until browned on top. Remove and leave to rest for 10 min. Squeeze over the rest of the lemon and garnish with chopped parsley. Enjoy!
    • ½ bundle parsley

    Remove from the oven and discard the foil or remove the lid. Turn the oven to the grill setting and return the uncovered dish to the oven for 5 min., or until browned on top. Remove and leave to rest for 10 min. Squeeze over the rest of the lemon and garnish with chopped parsley. Enjoy!

  • Enjoy your meal!

    One-pot Mediterranean chicken and rice
FAQ

Marinate your chicken in a Mediterranean spice rub, then sear it on both sides in a hot cast iron skillet. Remove the chicken from the pan and saute the aromatics, then add well-washed rice, wine, hot chicken broth, and olives and cook for 3–4 min.. Finally, return your chicken to the pan with sliced lemon and bake in the oven with a lid for 25–30 min. To finish, turn your oven to the grill setting for an additional 5 min. to brown the top. Serve with a squeeze of lemon and scattering of parsley.

How-To Videos

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How to cut an onion

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