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Mediterranean Chicken and Rice

  • Author: Dan Pelosi

What You'll Need

Units Scale
  • 6 tablespoons extra virgin olive oil
  • 3.5 lb bone-in, skin-on chicken thighs (5-6 thighs)
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 large yellow onion, diced
  • 6 cloves garlic, thinly sliced
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 1/2 cup sun-dried tomatoes, roughly chopped
  • 2 cups long grain white rice
  • 1 32oz box chicken Broth
  • 4 oz crumbled feta cheese, for serving
  • 1 cup roughly chopped parsley, for serving
  • 1 lemon, for serving

What You'll Do

  1. Preheat oven to 400 degrees
  2. In a large dutch oven (5.5 quart) over medium-high heat add 6 tablespoons of extra virgin olive oil. Let oil heat up for about 5 minutes. 
  3. In a large bowl, toss chicken thighs with salt, pepper, oregano and chili flakes until coated.
  4. Add chicken thighs to the pot, skin side down for 5 minutes, or until they release from the bottom of the pot.
  5. Flip chicken thighs over to cook the other side, for 5 minutes.
  6. Remove chicken from pot, and set aside.
  7. Add yellow onion and stir, scraping the bottom of the pan to get the chicken fats into the onion. Stir occasionally until translucent, about 5-7 minutes
  8. Add garlic, stirring constantly until garlic is fragrant, but not burned, about 1 minute
  9. Add olives and sun-dried tomatoes to pot, stirring, for 1 minute.
  10. Add rice and chicken broth, stir to combine and cover pot for about 5 minutes until it comes to boil.
  11. Add the cooked chicken back into the dutch oven and cover the pot. 
  12. Turn heat off on stove, and place the pot, covered, in the oven.
  13. Bake the chicken and rice for 30-35 min, until the rice is fully cooked and creamy. 
  14. Serve with with fresh parsley and lemon juice and crumbled feta.

Leftovers can be refrigerated for up to 4 days, or frozen and reheated up to 3 months.