ONE SKILLET MEDITERRANEAN CHICKEN AND RICE

INGREDIENTS

  • 4 bone-in skin on chicken thighs

HOMEMADE CHICKEN STOCK (OR USE STORE BOUGHT STOCK INSTEAD)

  • 8 cups water
  • 2 celery stalks, cut in 2 pieces
  • 1 onion, quartered
  • 2 carrots, cut in 2 pieces
  • 1/4 cup fresh parsley
  • 1 tsp salt

RICE PILAF

  • 2 medium carrots, diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 cup uncooked rice
  • 1 1/2 cups chicken stock, recipe above, or store bought
  • Zest of 1 lemon
  • Juice of 1 lemon, about 2 Tbsp
  • 1 tsp. thyme
  • 1 tsp. oregano
  • Salt and pepper to taste
  • 1 lemon for garnish, optional
  • Garlic powder
  • Paprika

INSTRUCTIONS

  • Place chicken thighs in a large pot and fill with water so it covers the chicken, season with salt. Add chopped onion, celery, carrots, and parsley to the water. Cover and bring to a boil. Boil chicken for 15 minutes. After that, move chicken to a plate, and strain the chicken stock and use for later. If you decide to use store-bought chicken stock, you don’t need to add the vegetables to the water, but you do have to boil the chicken for 15 minutes in water.
  • Heat oil in a large 10″ oven-proof skillet over medium-high heat. Add chopped carrots, onion, and garlic. Season with salt, freshly ground black pepper, thyme, and oregano. Saute for about 5 minutes, or until vegetables are tender.
  • Add rice to the skillet and stir well. Season the rice-vegetable mixture with salt, black pepper, thyme, and oregano.
  • Season chicken thighs with garlic powder, paprika, salt and black pepper on both sides. Place the chicken on top of the rice mixture in the skillet.
  • Add lemon zest and lemon juice to the chicken stock and mix well. Pour over the rice mixture.
  • Bake in a preheated 350 F oven for about 30 minutes. Move the oven rack to the top and bake for another 10 minutes, to get a nice golden brown crispy skin on the chicken.

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