Description
Fluffy tomato-infused rice with savory spiced chicken, briny olives, and tangy feta in one pan. A quick, flavorful, weeknight-friendly meal that feels like a holiday.
Ingredients
2 lbs boneless chicken thighs
1.5 cups long-grain white rice
3 cups chicken broth
14.5 oz canned diced tomatoes
1/2 cup Kalamata olives
1/3 cup crumbled feta cheese
1 tbsp olive oil
1 tbsp cumin
1 tsp cinnamon
3 garlic cloves, minced
1 small onion, diced
Salt and pepper to taste
Instructions
Heat olive oil in a large skillet over medium heat
Sear chicken thighs 3-4 minutes per side until browned
Remove chicken and sauté onions and garlic 2-3 minutes
Add rice, broth, tomatoes, cumin, cinnamon, salt, and pepper
Scrape pan drippings into the skillet; bring to a boil
Return chicken to pan, reduce heat to low
Cover and simmer 20-25 minutes until rice is tender
Top with olives and feta before serving
Notes
Use chicken breasts for faster cooking (reduce simmer by 10 minutes)
Substitute jasmine or basmati rice if available
Add spinach or bell peppers for extra veggies
Chicken can be marinated 1 hour ahead
Store leftovers in an airtight container up to 4 days
- Prep Time: 10
- Cook Time: 60
- Category: chicken
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup rice with 6 oz chicken
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg