Mediterranean Chicken Recipe
A super tasty, one pan meal that is perfect for weeknights.
Ingredients
- 1 ¼ lbs chicken breast (or thighs, cut into bite-sized pieces)
- ⅓ cup flour (substitute with GF flour, if making gluten-free)
- ½ tsp salt
- 4 Tbsp extra virgin olive oil
- 1 large onion (diced)
- 1 small red bell pepper (diced)
- 8 oz mushrooms (sliced)
- 1 cup tomato puree
- 2 ½ cup chicken stock (homemade or organic)
- 1 cup white rice (preferably Arborio or Carnaroli)
- 3 tsp sea salt (or Kosher salt)
- ⅛ tsp black pepper (freshly ground)
Instructions
- Place flour and ½ tsp of salt in a rimmed plate, and dredge the chicken pieces well.
- Put 2 Tbsp of oil in a large saute pan over medium high heat, then add the chicken pieces.
- After about 3 minutes, turn the chicken and cook for another 3 to 4 minutes or until the chicken just begins to brown. Remove from pan and set aside.
- In the same pan, add 2 more tablespoonfuls of olive oil and add the onion and red pepper. Saute for about 5 minutes, stirring frequently. Push the veggies to one side of the pan and add the mushrooms to the other side.
- Sauté the mushrooms for a few minutes, adding more oil if necessary, then mix everything together and continue to cook for a few more minutes. Add a teaspoon of salt and stir well. Add the tomato puree, and stir well.
- Next add the stock, another teaspoon of salt and some black pepper and the rice. Bring to a boil, stir well, then lower the heat to a simmer, and add the reserved chicken. Stir and cover. Stir frequently, but more so when the rice begins to grow. If the rice sticks or becomes too dry, add a little water, but it should not be necessary.
- After about 25 minutes, the rice should be ready. Taste the dish and add salt and pepper as needed. Serve immediately, or reheat before serving.
Notes
- You can make this vegetarian by substituting more mushrooms and veg for the chicken.
- Omit the mushrooms if you're not a fan. You can add yellow or orange bell pepper instead, if you like them.
Nutrition
Serving: 1 plate | Calories: 614kcal | Carbohydrates: 65g | Protein: 42g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 2438mg | Potassium: 1294mg | Fiber: 5g | Sugar: 9g | Vitamin A: 962IU | Vitamin C: 37mg | Calcium: 40mg | Iron: 5mg
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