Mediterranean Chicken and Rice Skillet
Description
Make a one skillet dish that the whole family will love. It has chicken, rice, vegetables, lots of seasonings and a bit of fresh lemon juice. Serve with a salad and some crusty bread.
Ingredients
4 bone-in, skin on chicken thighs
homemade chicken stock as directed in recipe, or store bought
8 c. water
2 celery stalks, cut in 2 pieces
1 onion, quartered
2 carrots, each cut in 2 pieces
¼ c. fresh parsley
1 t. salt
Rice Pilaf:
2 medium carrots, diced
1 medium onion, diced
4 cloves garlic, minced
1 c. uncooked rice
1½ c. chicken stock
zest and juice of 1 lemon (about 2 T.)
1 t. thyme
1 t. oregano
salt, to taste
freshly ground black pepper, to taste
garlic powder
paprika
1 lemon, for garnish, optional
Directions
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Homemade Chicken Stock:
Place chicken thighs in a large pot; fill with water to cover the chicken; season with salt. Add chopped onion, celery, carrots, and parsley. Cover; bring to a boil; boil chicken for 15 minutes. Move chicken to a plate/platter; 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.)
Preheat oven to 350 degrees.
Heat oil in a large 10 inch oven-proof skillet over medium-high heat. Add chopped carrots, onion, and garlic; season with salt, freshly ground black pepper, thyme, and oregano; saute about 5 minutes, or until vegetables are tender.
Add rice to the skillet; stir well; season rice/vegetable mixture with salt, pepper, thyme, and oregano.
Season chicken thighs with garlic powder, paprika, salt and pepper on both sides. Place the chicken on top of the rice mixture in the skillet.
Add lemon zest and juice to the chicken stock; mix well. Pour over the rice mixture.
Bake for about 30 minutes. Move the oven rack to the top; bake for another 10 minutes, to get a nice golden brown crispy skin on the chicken.
Serve, garnished with lemon slices.
4 servings.