One-pot Mediterranean chicken and rice
Ingredients
- 4chicken legs
- 1 ½ cbasmati rice
- 1onion
- 2 clovesgarlic
- 1green bell pepper
- 1lemon
- 4 tbspolive oil
- 4 tbspsweet paprika powder
- 1 tbspgarlic powder
- 3 tbsptomato paste
- ½ cwhite wine
- 3 cbroth
- 5 ozjarred pitted green olives
- 1bundle parsley
- salt
- pepper
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 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!
One-pot Mediterranean chicken and rice
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Based on 21 ratings
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About this Recipe
Craving a hearty, flavorful dinner that practically cooks itself? This One-pot Mediterranean chicken and rice delivers a classic, Spanish-inspired experience with minimal cleanup. It's truly a crowd pleaser, perfect for making any meal feel special.
The beauty of this dish lies in its one-pot approach, allowing the rich flavors of paprika-spiced chicken to meld seamlessly with savory basmati rice and fresh vegetables. The process of marinating the chicken ensures every bite is infused with that signature smokiness and a wonderful juiciness, setting this savory dish apart from typical weeknight fare.
Prepare for a wonderfully savory and slightly spicy dish, where tender chicken legs are roasted to perfection alongside fluffy basmati rice. Each forkful offers a burst of authentic Mediterranean flavor, enhanced by the tangy brightness of jarred pitted green olives and a hint of fresh lemon. You'll love the satisfying combination of textures and the aromatic warmth of sweet paprika and garlic powder. It’s a comforting main course, ideal for autumn or winter evenings, but equally delightful in spring or summer.
While chicken legs provide exceptional flavor and moisture, you can easily substitute other bone-in, skin-on poultry cuts like thighs. For an extra layer of depth, consider swapping the white wine for a dry red wine in the cooking liquid. If you're out of fresh parsley for garnish, a sprinkle of dried oregano can offer a similar aromatic note to complement the spices.
This robust chicken and rice dish is ideal for a cozy weeknight dinner or an impressive, yet easy, main for a dinner party. Serve it directly from the pot for a rustic and inviting presentation.