Best 2 Mediterranean Chicken And Rice Bake Recipes
Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our tantalizing Mediterranean Chicken and Rice Bake. This flavorful dish is a harmonious blend of aromatic herbs, succulent chicken, fluffy rice, and a medley of colorful vegetables, all lovingly baked to perfection. Savor the delightful interplay of flavors as the savory chicken mingles with the earthy mushrooms, sweet bell peppers, and juicy tomatoes. The fluffy rice, infused with a fragrant broth, serves as a perfect base for this delectable casserole. Variations abound, allowing you to customize the bake to your liking. Experiment with different types of rice, vegetables, and herbs to create a dish that reflects your unique palate. For a vegetarian twist, substitute tofu or roasted vegetables for the chicken. If you crave a spicy kick, sprinkle in some chili powder or cayenne pepper. Whether you're following the classic recipe or exploring creative variations, this Mediterranean Chicken and Rice Bake promises an unforgettable culinary adventure.
Check out the recipes below so you can choose the best recipe for yourself!
ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)
A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It's important to rinse and soak the rice in water for a little while to get rid of excess starch. Take the time to brown the chicken fully and
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 16
Steps:
- Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
- Make the spice rub. In a small bowl, mix the spices, salt and pepper.
- Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
- Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
- Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
- Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
- Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
- Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.
Nutrition Facts : Calories 687.6 kcal, Sugar 2.9 g, SaturatedFat 7.8 g, Carbohydrate 64.6 g, Fiber 3.8 g, Protein 48.5 g, Cholesterol 163.5 mg, ServingSize 1 serving
BAKED MEDITERRANEAN CHICKEN AND RICE
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
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
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. If possible, use organic or local ingredients.
- Don't overcrowd the pan: When browning the chicken, make sure you don't overcrowd the pan. Otherwise, the chicken will steam instead of brown.
- Season generously: Don't be afraid to use plenty of salt and pepper. This will help to enhance the flavor of the dish.
- Cook the rice until it is tender but still has a slight bite: You don't want the rice to be mushy, but you also don't want it to be too hard.
- Top with fresh herbs: Before serving, sprinkle the dish with fresh herbs such as parsley, cilantro, or basil. This will add a pop of color and flavor.
Conclusion:
This Mediterranean chicken and rice bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and healthy ingredients, and it is sure to be a hit with your family and friends. So next time you're looking for a quick and easy dinner idea, give this recipe a try!
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