Description
A comforting and nutritious dish combining chicken thighs, rice, olives, and peppers, perfect for weeknight dinners.
Ingredients
Scale
- 6 boneless chicken thighs
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced small
- 2 large cloves of garlic, minced
- 1.5 cups medium-grain rice
- 1/2 cup green stuffed olives, sliced
- 1/2 cup diced fire-roasted red peppers
- 1/2 cup halved cherry tomatoes
- 1 can (14 oz) diced tomatoes
- 2 cups low-sodium chicken stock
- 1 lemon, cut into wedges
- Fresh parsley, chopped for garnish
Instructions
- Cut chicken thighs in halves and season with smoked paprika, sweet paprika, cumin, garlic powder, salt, and black pepper.
- Heat olive oil in a large pan and cook chicken thighs skin-side down for 4 minutes until golden brown.
- Flip chicken and cook for another 4 minutes, then remove and set aside.
- Add chopped onion and diced carrot to the same pan and sauté for 7-8 minutes until softened.
- Add minced garlic, smoked paprika, and sweet paprika; cook for 30 seconds.
- Add rice, stir to coat, and let toast for 1 minute.
- Add most of the olives, peppers, and half of the tomatoes, then top with diced tomatoes and chicken stock.
- Nestle chicken thighs back into the pan, cover, and cook on medium-low for 20 minutes.
- Let sit covered for 5 minutes before serving.
- Garnish with fresh parsley and lemon wedges.
Notes
For added texture, finish with toasted pine nuts or slivered almonds. Let the dish sit after cooking for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg