mardi 28 avril 2026

One-Pan Mediterranean Chicken and Rice

Based on the image provided, the dish is Chicken and Rice with Bell Peppers, a colorful and nutritious one-pan meal.

This recipe combines tender chicken with vibrant peppers and seasoned rice for a balanced, flavorful dinner.

Protein: 1 lb (500g) chicken breast or thighs, cut into bite-sized pieces.
Vegetables: 3 large bell peppers (red, yellow, and green), sliced into strips; 1 medium onion, diced; 2 cloves garlic, minced.
Grains: 1 ½ cups long-grain white rice (like Basmati or Jasmine).
Liquid: 3 cups chicken broth.
Seasoning: 1 tsp paprika, ½ tsp turmeric (for that yellow color), salt, black pepper, and 2 tbsp olive oil.
Garnish: Fresh parsley or cilantro.

Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then brown it in the pan for about 5 minutes. Remove the chicken and set it aside (it doesn't need to be fully cooked yet).
Sauté Vegetables: Add the remaining oil to the same pan. Sauté the onions and bell peppers for 3–4 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
Toast the Rice: Add the rice to the pan with the vegetables. Stir for 1–2 minutes to lightly toast the grains and coat them in the flavorful oil.
Simmer: Pour in the chicken broth and add the paprika and turmeric. Stir well to combine. Bring the mixture to a boil.
Cook: Return the chicken to the pan. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes, or until the liquid is fully absorbed and the rice is tender.
Fluff and Serve: Remove from heat and let it sit (covered) for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve.

For Extra Flavor: You can add a squeeze of fresh lemon juice over the top just before serving to brighten the dish.
Rice Texture: If you prefer a firmer rice, use slightly less broth. If you like it softer, add an extra ¼ cup of broth.
Vegetable Variety: This dish also works great with added peas or sliced zucchini if you want even more greens!

Do you have a favorite type of rice you usually use for these kinds of dishes?

Grandmacooking