Mediterranean Chicken and Rice with Feta and Tomatoes
Generated on: April 28, 2024
Ingredients
- Olive oil2 tbsp
- Chicken thighs, bone in, skin on4
- Rice, long grain250 g
- Onion, finely chopped1
- Garlic cloves, minced2
- Tomatoes, diced3
- Chicken stock500 ml
- Feta cheese, crumbled150 g
- Fresh parsley, chopped
- Salt and pepper
Directions
- 1
Preheat a large pan over medium-high heat and add the olive oil.
- 2
Season the chicken thighs with salt and pepper, and place them skin side down in the pan. Cook until the skin is golden and crispy, about 5-7 minutes. Flip and cook for another 5 minutes. Remove chicken from the pan and set aside.
- 3
In the same pan, add the onion and garlic, sautéing until the onion is translucent.
- 4
Stir in the rice, ensuring the grains are coated in the oil and lightly toasted.
- 5
Add the diced tomatoes and chicken stock. Season with salt and pepper to taste. Bring to a simmer.
- 6
Place the chicken thighs on top of the rice, cover, and reduce heat to low. Cook for 20-25 minutes, or until the rice is fluffy and the chicken is cooked through.
- 7
Remove the pan from heat. Sprinkle the crumbled feta cheese and chopped parsley over the top.
- 8
Cover the pan again and let it stand for 5 minutes before serving to allow the feta to slightly melt and the flavors to meld.
- 9
Serve warm directly from the pan.
Enjoy your food!