5. Mediterranean Chicken and Rice
This is a one-pot meal that is sure to excite everyone in the family. It is best to use bone-in chicken for this recipe because if you have to leave the chicken cooking for a bit longer because the rice is not done, it will remain juicy and not get dried out.
What you need:
4 bone-in chicken thighs
8 cups of water
2 stalks of celery, each cut into half
1 onion, quartered
2 carrots cut into half
¼ cup of fresh parsley
salt
Rice Pilaf Ingredients:
2 carrots cut into small pieces
A medium onion, diced
4 cloves minced garlic
1 cup of uncooked rice
1 and ½ cups of chicken stock
Juice of a lemon
Tsp dried thyme
Tsp dried oregano
Garlic powder and paprika to taste
To make:
Place the chicken thighs into a pot and cover with water. Add in the onion, carrots, celery, and parsley. Cover the pot with a lid and then bring water to a boil. Boil for about 15 minutes. Move the chicken to a plate and save the water.
Heat oil in a large ovenproof skillet. Add in the carrots, onion, and garlic. Season with salt, pepper, thyme, and oregano. Saute for five minutes or until the vegetables are tender. Add the rice to the skillet and stir. Add the chicken to the pan, and place in the oven at 350 degrees for 20 minutes or until chicken and rice are both heated through.