Best Mediterranean Chicken And Rice Bake Recipes

EASY ONE-POT CHICKEN AND RICE RECIPE

Easy One-Pot Chicken and Rice Recipe image

Simple, comforting, one-pot chicken and rice recipe with chopped veggies, chickpeas, and warm Middle Eastern spices. Ready in just over 30 minutes.

Provided by Suzy Karadsheh

Categories Entree

Number Of Ingredients 15

Ingredients

2 tsp ground allspice (more for later)
1 tsp black pepper
3/4 tsp ground green cardamom (more for later)
1/4 tsp ground turmeric (more for later)
6 boneless skinless chicken thighs
Kosher salt
Extra virgin olive oil
1 cup chopped yellow onions, (about 1/2 large onion)
2 carrots, (chopped)
1 cup frozen peas
1 cup cooked chickpeas (or from canned chickpeas, drained and rinsed)
2 cups Basmati rice,
2 cinnamon sticks
1 dry bay leaf
2 cups low-sodium chicken broth, (boiling)

Steps:

In a small bowl, mix the spices to make the spice mixture. Set aside for now.
Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.
To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 tsp allspice and 1/4 tsp ground cardamom. Stir to combine.
Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.
Remove from the heat, garnish with parsley.

Nutrition Facts : Calories 401.2 kcal, Sodium 306.8 mg, SaturatedFat 1.8 g, Carbohydrate 45 g, Fiber 6.1 g, Protein 24.9 g, Cholesterol 71.8 mg, ServingSize 1 serving

ONE DISH CHICKEN AND RICE BAKE

One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

BAKED MEDITERRANEAN CHICKEN AND RICE

Baked Mediterranean Chicken and Rice image

Another perfect one if you've got friends coming around for the evening. Sling it in the oven and work your way through a bottle of wine while it's cooking...

Provided by MarieRynr

Categories Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 skinless chicken breasts (organic or free range)
2 tablespoons olive oil
1 large red onion, finely sliced
1 red pepper, thinkly sliced
3 cloves garlic, chopped
325 g long grain rice
400 ml dry white wine
1 (1 liter) carton pureed tomatoes (passata)
1 cup pitted black olives, roughly chopped
8 sun-dried tomatoes
1 bunch basil leaves, torn into pieces,save a few leaves to serve.
parmesan cheese, shavings to serve

Steps:

Heat oven to 180*C.
Season the chicken with salt and freshly ground pepper.
Heat the olive oil in a flameproof casserole (You'll need one with a lid) and brown the chicken all over.
Transfer to a plate.
Fry the onion and red pepper in the casserole for a couple of minutes, then stir in the garlic and rice.
Pour in the wine and passata and add the olives, sun dried tomatoes and basil.
Season, stir well and bring to a simmer.
REturn the chicken to the pan, push it into the liquid.
Cover and bake for 45 minutes.
Scatter with basil leaves, Parmesan and a grinding of pepper to serve.

Nutrition Facts : Calories 808.7, Fat 14.5, SaturatedFat 2.5, Cholesterol 136.9, Sodium 551.1, Carbohydrate 85.8, Fiber 6.3, Sugar 10.4, Protein 63.8

SAUCY MEDITERRANEAN CHICKEN WITH RICE

Saucy Mediterranean Chicken with Rice image

The hints of Mediterranean flavor in this chicken dish make it a family favorite. -Tabitha Alloway, Edna, Kansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

3/4 cup water
3 tablespoons tomato paste
2 tablespoons lemon juice
3/4 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground fennel seed
1/4 teaspoon ground turmeric
1 teaspoon ground coriander, optional
3 tablespoons olive oil
1 medium onion, chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 cups hot cooked rice
Minced fresh parsley, optional

Steps:

In a small bowl, mix the water, tomato paste, lemon juice, salt, chili powder, garlic powder, ginger, fennel, turmeric and, if desired, coriander until smooth., In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Stir in chicken; brown 3-4 minutes. Pour water mixture into pan., Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 8-10 minutes. Serve with rice. If desired, top with parsley.

Nutrition Facts : Calories 394 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 527mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges