Mediterranean Chicken and Rice with Chickpeas
A cozy, one-pot dish that combines tender chicken, fluffy rice, and hearty chickpeas, brightened with olives, tomatoes, and lemon. It's simple to prepare, family-friendly, and designed to serve four with comforting Mediterranean flavors.
Ingredients
- 1 lb bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup white rice
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup chopped tomatoes or 1 cup canned crushed tomatoes
- 2 cups chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- Pinch red pepper flakes (optional)
- 1 lemon, zest and juice
- 1/3 cup pitted olives (Kalamata or green), halved
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Season the chicken thighs generously with salt and pepper. Heat a large, deep skillet or Dutch oven over medium-high heat and add the olive oil.
- Place the chicken skin-side down and sear until the skin is golden and crisp, about 4–5 minutes. Flip and sear the other side for 2–3 minutes. Remove the chicken and set aside.
- In the same pot, lower the heat to medium. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- Add the garlic and cook for another 30 seconds until fragrant. Stir in the rice and let it toast for 1–2 minutes so it looks slightly glossy.
- Pour in the tomatoes and chicken broth. Stir in cumin, paprika, oregano, and red pepper flakes if using. Bring to a gentle simmer.
- Nestle the browned chicken back into the pot, skin side up. Scatter the chickpeas and olives over the top. Add lemon zest and juice, then bring back to a simmer.
- Cover, reduce heat to low, and cook for 18–22 minutes, until the rice is tender and the chicken is cooked through. Avoid lifting the lid too often.
- Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork, adjust seasoning with salt and pepper, and sprinkle with chopped parsley.
- Serve warm, with extra lemon wedges on the side if you like a brighter finish.