– **Title**: Mediterranean Chicken and Rice
– **Ingredients**:
– 4 boneless, skinless chicken breasts
– 2 cups long-grain rice
– 4 cups chicken broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes, drained
– 1/2 cup kalamata olives, pitted and sliced
– 1/2 cup feta cheese, crumbled
– 1 teaspoon dried oregano
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– Fresh parsley or basil, chopped (for garnish)
– Salt to taste
– **Instructions**:
1. In a large skillet or a Dutch oven, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent.
2. Season the chicken breasts with salt, paprika, oregano, cumin, and black pepper. Place the chicken in the skillet and cook until browned on both sides, about 5-7 minutes per side.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the rice and stir for a couple of minutes until it is lightly toasted.
4. Pour in the chicken broth, drained diced tomatoes, and kalamata olives. Stir to combine, then return the chicken to the skillet, nesting it into the rice mixture.
5. Bring to a simmer, cover, and reduce the heat to low. Cook for about 20-25 minutes, or until the rice is cooked and the chicken is tender.
6. Once done, fluff the rice with a fork, and sprinkle with crumbled feta cheese. Garnish with fresh parsley or basil before serving.
7. Serve warm, and enjoy your Mediterranean Chicken and Rice!
Key Ingredients & Substitutions
Brown Rice: Brown rice adds a nice nutty flavor and is healthier than white rice. If you’re short on time, you can use quick-cooking brown rice or even quinoa for a lighter option.
Chicken Breast: Diced chicken breast works well, but you can substitute with thighs for juicier meat. If you’re looking for a vegetarian version, use chickpeas or additional veggies like bell peppers!
Sun-Dried Tomatoes: They add a lovely tangy sweetness. If you can’t find them, try using fresh tomatoes or even roasted red peppers as a substitute. Just keep in mind that the flavor will be a bit different.
Spinach: Fresh spinach wilts nicely and integrates well. You could also use kale or Swiss chard as alternatives, just adjust cooking time since they can take longer to soften.
Spices: The oregano and basil are key for flavor. If you don’t have them, Italian seasoning is a great all-in-one substitute!
How Do I Ensure My Chicken Is Cooked Perfectly?
Cooking chicken to the right doneness is essential for both safety and taste. Here are some easy tips:
- Always use a meat thermometer—chicken should reach 165°F (75°C).
- Don’t overcrowd the skillet; it helps the chicken brown nicely.
- Let it rest for a couple of minutes after cooking before serving to keep it juicy.
How to Make Mediterranean Chicken and Rice
Ingredients You’ll Need:
Main Ingredients:
- 2 cups brown rice
- 4 cups chicken broth
- 1 lb chicken breast, diced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 3 tbsp olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 45 minutes to cook. So, in total, you’re looking at about 1 hour for a delicious Mediterranean meal that serves about 4! It’s simple and full of flavor, perfect for any night of the week.
Step-by-Step Instructions:
1. Sauté the Onion:
Start by heating the olive oil in a large skillet or pot over medium heat. Once it’s hot, add the diced onion and sauté it for about 3-4 minutes until it becomes translucent. This will create a lovely base for your dish!
2. Add Garlic and Chicken:
Next, add the minced garlic to the pan and cook for another minute until it smells amazing. Then, toss in the diced chicken breast. Season it with salt, pepper, oregano, basil, and optional red pepper flakes. Cook the chicken for about 6-8 minutes, stirring occasionally, until it’s browned and cooked all the way through.
3. Mix in Rice and Tomatoes:
Once the chicken is ready, add the sun-dried tomatoes and brown rice to the skillet. Stir everything together so it’s well combined before moving on to the next step.
4. Cook the Rice:
Now, pour in the chicken broth and bring the mixture to a nice boil. After it starts boiling, reduce the heat to low, cover the pot, and let it simmer for about 40-45 minutes. This will let the rice cook perfectly while absorbing all those yummy flavors!
5. Add Spinach and Lemon:
When your rice is cooked, stir in the chopped spinach and lemon juice. Cook for another 2-3 minutes until the spinach is wilted and vibrant. It’ll add a fresh touch to your dish!
6. Final Touches:
Before serving, taste your Mediterranean Chicken and Rice and adjust the seasoning if needed. Sprinkle with fresh chopped parsley for a lovely garnish and serve warm. Enjoy every bite!
Can I Use White Rice Instead of Brown Rice?
Absolutely! If you prefer white rice, just remember that it cooks faster than brown rice. Adjust the cooking time to about 15-20 minutes after adding the chicken broth, and check for doneness. You’ll want to keep an eye on it to avoid overcooking!
Can I Substitute the Chicken with Another Protein?
Yes, you can use diced turkey, shrimp, or even chickpeas for a vegetarian option. If using shrimp, add it in the last 5-7 minutes of cooking, and for chickpeas, you can stir them in with the sun-dried tomatoes and rice. Just make sure the protein is fully cooked before serving!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, add a splash of chicken broth or water to prevent it from drying out and warm it on the stove over low heat or in the microwave.
Can I Add Other Vegetables to This Dish?
Definitely! Feel free to incorporate your favorite vegetables such as bell peppers, zucchini, or peas. Just add them in when you sauté the onions to ensure they cook through and blend nicely with the other flavors.
