Mediterranean Chicken and Rice (Quick and Easy)

These Mediterranean chicken and rice bowls are packed with flavour. The chicken is coated in a mildly spicy marinade, cooked to juicy perfection and then plated over the most fragrant yellow rice. I love serving this with a tangy and sweet arugula salad, and of course a creamy white sauce.

Let’s Talk About Rice

The most common rice used for chicken and rice bowls is basmati. Its long grains separate beautifully, and it really is a great option for a meal like this.

I’m going to introduce you to one of my favourite types of rice: Sella Basmati. The grains in sella are a little thicker than basmati, and they hold their shape perfectly – making them easier to cook right, even for the beginner cook. This rice is also wonderfully fragrant, and lends an aroma and flavour to any rice dish that I personally don’t find with basmati.

I’m using the white variety, you can purchase my favourite brand of Sella rice here. It cooks quicker than golden, and is perfect for meal prep. I strongly suggest you pick up a bag for this recipe, as well as my Lamb Korma Saffron Rice.

Cookware

I’ve created this recipe as a partnership on Instagram, where you’ll find a reel showcasing the beautiful Le Creuset cookware and accessories I’ll tag here for you.

Le Creuset is known for its high quality and aesthetic products, namely their enamelled cookware. I’ve used the Iron Handle Skillet to give the spicy chicken a perfect sear and the juiciest results, and the Rice Pot to cook the perfect, fluffy yellow rice.

I have to say I love the shape and functionality of their Nested Mixing Bowls and Spatula Spoon – all of which you’ll see in action in the Instagram reel.

Ingredients and Substitutions

• chicken thighs: I use boneless and skinless thigh meat in this recipe for it’s ability to retain juiciness and texture. There are days where I have used chicken breast, and it works fine – but it is not as moist as thigh. If you prefer to use breast, slice it thinly before marinating and be mindful of not overcooking it which may result in a drier texture. This marinade can be used on bone in skin on chicken pieces: leg/thigh/breast and wing. In this case, bake it covered in the oven on 400F for 45 minutes, and uncovered for another 30-45 minutes, until the skin is nice and golden and crispy.
• spicy red pepper paste: this is a Turkish product known as Aci (ah-chi) Biber. It can be found in Middle Eastern stores, and more recently I’ve been seeing it at my local grocery store in the ethnic aisle. You can also purchase it here (Canada) or here (US). Red pepper paste adds a depth of flavour and a nice mildly spicy kick, I do not recommend skipping it in this recipe.
• tomato paste: tomato paste brings an added element of depth and tanginess to the marinade. Please do not skip or substitute this for any other type of tomato puree.
• sazon: Sazon is a spice blend that adds a lovely orange hue and delicious flavour to the marinade. You can purchase the one I use here

Spicy Mediterranean Chicken and Rice

This fragrant yellow rice loaded with spicy chicken, served with a lemony pomegranate molasses dressed salad and then topped with a delicious white sauce is the perfect easy and delicious meal that everyone will love.

4 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Dinner, lunch, Main Course, mains, meal prep, Salad

Cuisine Mediterranean

Servings 2 people

Ingredients

  

Chicken Marinade

• 4 chicken thighs boneless and skinless
• 1/2 tsp ground garlic
• 1/2 tsp ground nutmeg
• 1/2 tsp msg
• 1/4 tsp ground clove
• 3/4 tsp white pepper
• 1 tsp salt to taste
• 1 tbsp spicy red pepper paste
• 1 tbsp tomato paste
• 1 tsp Sazon with saffron
• 2 tbsp lemon juice
• 1 tbsp greek yogurt

Yellow Rice

• 1 cup white sella rice
• 2 tsp ghee in solid state
• 1 tsp ground cumin toasted is best
• 1 tsp salt to taste
• 1/2 tsp turmeric powder
• 1 whole cardamom
• 1 inch cinnamon bark
• 1/8 tsp ground black pepper
• 2 slices ginger I slice into round disks, about 1cm thickness

Salad

• 1 cup baby arugula
• 1/3 cup pickled purple cabbage shredded cabbage + hot water to cover and 1/2Tbsp vinegar + 1/2 tsp salt
• thinly sliced red onions
• cherry tomatoes
• English cucumber seeds removed and sliced into half moons
• flat leaf parsley
• pepperoncini peppers whole
• 3 tbsp extra virgin olive oil
• 1 1/2 tbsp lemon juice fresh is best
• 1 1/2 tsp pomegranate molasses
• 1/2 tsp salt to taste
• 1/8 tsp black pepper
• 1/2 tsp sumac

White Sauce

• 1/4 cup mayonnaise
• 1/4 cup greek yogurt
• 1/2 tsp salt
• 1/4 tsp back pepper
• 1 tsp dry mint crushed between your fingers so it's very fine
• 1/4 tsp garlic powder
• 1/4 tsp sugar optional
• 2 tsp vinegar
• 1 Tbsp water as needed to loosen the sauce up

Keyword chicken, chicken and rice, chicken bowl, easy meals, gluten free, rice