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Mediterranean one pot chicken and rice recipe
Chef Ava

Mediterranean One-Pot Chicken and Rice

This Mediterranean One-Pot Chicken and Rice is a fragrant and comforting dish featuring crispy, golden chicken thighs, tender rice, briny olives, and warm Mediterranean spices. It’s cooked in one pot for an easy, flavorful meal perfect for weeknights or special occasions!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 6 Servings
Course: Chicken
Cuisine: Chicken
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 6-8 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
For the Rice & Aromatics:
  • 1 medium onion finely diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 cup diced tomatoes fresh or canned
  • 1 ½ cups medium-grain rice rinsed
  • ¼ cup dry white wine optional; substitute with chicken stock or lemon juice
  • 3 cups chicken stock warmed
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 2 bay leaves
  • Pinch of saffron threads optional, for rich flavor and color
For Finishing:
  •  
  • ¾ cup pitted olives Kalamata or green
  • ¼ cup fresh parsley chopped
  • Zest of one lemon
  • Extra olive oil for drizzling

Method
 

Sear the Chicken:
  1. Pat the chicken thighs dry and season with salt and black pepper.
  2. Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat.
  3. Sear the chicken skin-side down for 5-7 minutes, until golden brown. Flip and cook for another 2-3 minutes. Remove and set aside.
Sauté the Aromatics:
  1. In the same pot, reduce heat to medium and add onions and red bell pepper. Sauté for 3-4 minutes until softened.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Stir in diced tomatoes, smoked paprika, oregano, bay leaves, and saffron. Cook for 2 minutes, stirring occasionally.
Deglaze & Add Rice:
  1. Pour in white wine (or substitute) and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  2. Add rinsed rice, stirring to coat with the flavorful mixture.
Simmer & Cook the Chicken:
  1. Pour in the warmed chicken stock and stir. Bring to a gentle simmer.
  2. Nestle the seared chicken thighs back into the pot, skin-side up.
  3. Cover and reduce heat to low. Simmer for 20-25 minutes, until the rice is tender and the chicken is cooked through.
Finish & Serve:
  1. Remove from heat and discard bay leaves.
  2. Stir in olives, lemon zest, and fresh parsley.
  3. Drizzle with extra olive oil and serve warm!

Notes

  • For extra crispy skin, place the pot under the broiler for 2-3 minutes before serving.
  • For a vegetarian version, swap the chicken for chickpeas or tofu and use vegetable stock.
  • Store leftovers in an airtight container in the fridge for up to 3 days.