This meal is high in protein and typically prepared in a single skillet or Dutch oven to keep the flavors locked in.
For the Chicken and Rice:
· Chicken: 4 skin-on, bone-in chicken thighs (or boneless, if preferred)
· Spices: 1 tbsp smoked paprika, 1 tbsp dried oregano, salt, and black pepper
· Rice: 1.5 cups long-grain white rice (such as Jasmine)
· Aromatics: 1 yellow onion (diced) and 4 cloves garlic (minced)
· Liquid: 2.5 cups chicken stock
· Herbs: 1 tsp turmeric (for color), fresh parsley for garnish
For the Chopped Salad:
· Vegetables: 1 cup cherry tomatoes (halved), 1 cucumber (diced)
· Extras: 1/2 red onion (finely diced), 1/2 cup feta cheese (crumbled)
· Acidity: 2 tbsp red wine vinegar or lemon juice, 3 tbsp olive oil
· Greens: Fresh mint or parsley leaves
👨🍳 Cooking Instructions
- Sear the Chicken: Season the thighs and sear them skin-side down in a hot oven-safe pan for 5-7 minutes until golden-brown. Set them aside without over-cooking.
- Cook the Rice: In the same pan, soften the onion and garlic, then add the dry rice and turmeric, stirring to coat every grain in flavor and color.
- Roast Everything: Pour in the stock, nestle the chicken back into the rice, cover, and transfer to an oven preheated to 190°C (375°F) for about 30 minutes.
- Prepare the Salad: Mix all chopped salad ingredients with olive oil and vinegar just before serving to keep the vegetables crisp.
- Serve: Plate the fragrant rice and chicken, topping it off generously with the fresh salad and herbs to contrast the rich flavors.