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- 4 boneless, skinless chicken thighs - 1 cup jasmine rice - 2 cups chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 2 tablespoons olive oil One Pot Greek Chicken and Rice is a joy to make. Each ingredient shines in this dish. Chicken thighs give rich flavor and stay juicy. Jasmine rice adds a lovely texture. The chicken broth ties everything together, making it comforting. For aromatics, onion and garlic are key. They build a strong base. Use fresh onion and garlic for the best taste. The dried herbs add depth. Oregano brings warmth, while thyme adds a hint of earthiness. Paprika gives a subtle smokiness. Don't forget salt and pepper; they enhance all the flavors. The cherry tomatoes burst with freshness. They balance the dish with a sweet note. Kalamata olives offer a briny contrast. Feta cheese brings creaminess and tang. Olive oil adds richness. Each bite is a celebration of Greek flavors. You can find the full recipe above to guide you in creating this tasty meal. Enjoy the process and the delightful tastes! Start by browning the chicken thighs. Heat olive oil in a large pot over medium heat. Season both sides of the chicken with salt, pepper, and paprika. When the oil is hot, add the chicken thighs. Cook for about 5 minutes on each side until they turn golden brown. Once done, remove the chicken and cover it to keep warm. Next, cook the aromatics. In the same pot, add the diced onion. Sauté it for about 3 to 4 minutes. You want the onion to become soft and translucent. After that, add the minced garlic. Cook for an additional minute, stirring often. The garlic should become fragrant. Now it’s time to make the rice mixture. Stir in the jasmine rice. Toast the rice for 1 to 2 minutes. This step brings out a lovely flavor. Then, pour in the chicken broth. Return the browned chicken thighs to the pot. Sprinkle dried oregano and thyme evenly over everything. Finally, simmer the dish. Increase the heat to bring the pot to a gentle boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes. This timing helps the rice become tender and absorb all the liquid. For a full recipe, check the details above. To make your One Pot Greek Chicken and Rice shine, seasoning is key. Enhance the flavor by adding a squeeze of lemon juice. This brightens the dish and adds a nice zing. You can also try using fresh herbs instead of dried ones. Fresh oregano and thyme give a vivid taste. Resting time is important. After cooking, let the dish sit for about five minutes. This allows the flavors to blend together nicely. It makes a big difference in taste. Not everyone likes browning chicken. You can skip this step if you want. Just add the chicken directly to the rice mixture. It will still cook through and stay juicy. Controlling the cooking temperature is vital. Keep the heat on low once you cover the pot. This helps the rice cook evenly. If the heat is too high, you risk burning the bottom. Garnishing with fresh parsley makes the dish pop. Sprinkle some on top just before serving. This adds color and freshness to your meal. For serving, consider warm pita bread on the side. It’s great for scooping up the chicken and rice. You can also drizzle a bit of olive oil on top. This adds richness and flavor to every bite. For the full recipe, check out the included details. {{image_4}} You can switch up the protein in One Pot Greek Chicken and Rice to suit your taste. Chicken thighs offer great flavor, but chicken breasts work too. They are leaner and still tasty. If you want something different, try shrimp. They cook fast and add a nice touch. Tofu is a great choice for a vegan option. Just make sure to press it well to remove extra moisture. You can use different grains for this dish. Brown rice is a healthy choice. It takes longer to cook, about 40-45 minutes, so adjust your time. Couscous is another quick option. You only need to add it to the broth and let it sit for about 5 minutes. This gives you a fluffy texture that pairs well with the chicken and veggies. Adding vegetables makes this dish even better. Bell peppers add sweetness and color. You can toss them in with the onions. Spinach is another great option. Add it at the end so it wilts nicely. Feel free to get creative with seasonal veggies like zucchini or asparagus. They all enhance the flavor and nutrition of your meal. For the full recipe, check the link above. After you finish your meal, let the dish cool down. Place the chicken and rice in an airtight container. Store it in the fridge for up to four days. This keeps the dish fresh and tasty. To reheat, use a microwave or a stovetop. If using the microwave, heat for two to three minutes. Stir halfway to warm it evenly. On the stovetop, add a splash of broth and heat over low. This method helps keep the rice moist and the flavor intact. You can freeze One Pot Greek Chicken and Rice too. Place the cooled dish in a freezer-safe container. It will last for about three months in the freezer. When you want to eat it, take it out and thaw it overnight in the fridge. To reheat, follow the same stovetop method as before. Enjoy your meal later! One Pot Greek Chicken and Rice takes about 40 minutes in total. You spend around 10 minutes getting everything ready. Cooking the dish takes about 30 minutes. This includes browning the chicken and simmering the rice. Yes, you can make this dish ahead of time. Cook it fully and let it cool. Store it in an airtight container. It can last in the fridge for about 3 days. To reheat, just warm it in a pot or microwave. You can serve this dish with a few tasty sides. Try warm pita bread to soak up the flavors. A simple Greek salad pairs well too. Pair it with a glass of crisp white wine or iced tea for a refreshing drink. To make this dish healthier, you can swap out some ingredients. Use brown rice instead of jasmine rice for more fiber. You can also use skinless chicken breasts instead of thighs. Add more veggies like bell peppers or spinach for extra nutrients. This blog post covered how to make One Pot Greek Chicken and Rice. We explored the key ingredients like chicken thighs, jasmine rice, and flavorful herbs. You learned step-by-step instructions, including how to brown the chicken and cook the rice perfectly. To enhance your meal, I shared tips for flavor and presentation. You can also try protein and vegetable variations for a twist. Remember to store leftovers properly for later enjoyment. With these insights, you can create a delicious, hearty dish any time. Enjoy cooking!

One Pot Greek Chicken and Rice

Elevate your dinner routine with this delicious One Pot Greek Chicken and Rice recipe! Juicy chicken thighs simmer with fragrant jasmine rice, cherry tomatoes, Kalamata olives, and tangy feta for a mouthwatering meal that’s easy to make and clean up. Perfect for busy weeknights, this dish is packed with flavor and ready in just 40 minutes.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup jasmine rice

2 cups chicken broth

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

In a large skillet or pot, heat the olive oil over medium heat. Season both sides of the chicken thighs with salt, pepper, and paprika. Once the oil is hot, carefully add the chicken thighs to the pot, browning them for about 5 minutes on each side until golden brown. Remove the chicken from the pot and place it on a plate, covering it to keep warm.

    In the same pot, add the diced onion. Sauté for about 3-4 minutes, or until the onion becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently until the garlic is fragrant.

      Stir in the jasmine rice, toasting it slightly by cooking it in the pot for 1-2 minutes. This step enhances the flavor of the rice.

        Carefully pour in the chicken broth, then return the browned chicken thighs to the pot. Evenly sprinkle the dried oregano and thyme over the ingredients.

          Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for 20-25 minutes, or until the rice is tender and has fully absorbed the liquid.

            Once the rice is cooked, remove the pot from the heat. Gently fold in the halved cherry tomatoes and sliced Kalamata olives, then cover and let the mixture sit for about 5 minutes to allow the flavors to meld.

              When ready to serve, sprinkle the crumbled feta cheese over the top. Garnish with freshly chopped parsley for a vibrant finish.

                Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

                  - Serving Suggestion: Serve the chicken and rice in bowls, drizzling a bit of extra olive oil on top if desired, and enjoy with a side of warm pita bread for a complete meal.