Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/2 cup pitted Kalamata olives
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss the chicken thighs with olive oil, minced garlic, oregano, salt, and pepper until fully coated.
- Step 2: Spread the rice evenly across the bottom of a large, oven-safe skillet or 9×13 inch baking dish. Pour the chicken broth over the rice.
- Step 3: Arrange the chopped red bell pepper and Kalamata olives around the rice mixture. Gently place the seasoned chicken thighs on top of the rice and vegetable mixture, ensuring the chicken is mostly submerged in the liquid.
- Step 4: Cover the skillet tightly with foil (if using a baking dish, cover with foil) and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the rice has absorbed all the liquid.
- Step 5: Remove the pan from the oven and let it rest for 5-10 minutes. Fluff the rice gently with a fork before serving.
Notes
- Keep any leftovers tightly sealed and refrigerated for up to three days; the rice tends to firm up and absorb residual moisture as it cools, which is normal.
- For best results when reheating, sprinkle a tablespoon of chicken broth or water over the portion before placing it in the microwave or oven to keep the rice from becoming hard.
- Complete the Mediterranean experience by serving this dish with a generous squeeze of fresh lemon and a side of quick cucumber and feta salad.
- For ultra-tender chicken and perfectly cooked rice, ensure the broth is warm when you add it to the skillet, which helps the oven temperature stabilize faster and prevents scorching the grains on the bottom.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American