Mediterranean Chicken and Rice with Potatoes
🌟Main ingredient:White rice
✨secondary ingredients: chicken-thighs and potatoes
⏱️Cooking time: 60 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: 4-8 Dinners
Ingredients
3
chicken
thighs
1
cup
white
rice
2
medium
potatoes,
peeled
and
diced
1
onion,
finely
chopped
2
cloves
garlic,
minced
1
teaspoon
dried
oregano
1
teaspoon
dried
basil
1
teaspoon
paprika
1/2
teaspoon
salt
1/4
teaspoon
black
pepper
2
cups
chicken
broth
2
tablespoons
olive
oil
Fresh
parsley
for
garnish
Cooking steps
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat.
Season the chicken thighs with salt, black pepper, and paprika.
Place the chicken thighs in the skillet and cook until browned on both sides. Remove from the skillet and set aside.
In the same skillet, add onion and garlic. Sauté until translucent.
Add the diced potatoes, dried oregano, dried basil, salt, and black pepper. Cook for about 5 minutes.
Add the white rice and stir well until coated with the oil.
Pour in the chicken broth and bring it to a boil.
Transfer the rice and potato mixture to a baking dish.
Place the browned chicken thighs on top of the rice mixture.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes until the chicken is fully cooked and the rice is tender.
Garnish with fresh parsley before serving.
Serve hot with a side of steamed vegetables or a green salad.
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