Mediterranean Chicken And Rice Salad Recipes

EASY ONE-POT CHICKEN AND RICE RECIPE

Easy One-Pot Chicken and Rice Recipe image

Simple, comforting, one-pot chicken and rice recipe with chopped veggies, chickpeas, and warm Middle Eastern spices. Ready in just over 30 minutes.

Provided by Suzy Karadsheh

Categories Entree

Number Of Ingredients 15

Ingredients

2 tsp ground allspice (more for later)
1 tsp black pepper
3/4 tsp ground green cardamom (more for later)
1/4 tsp ground turmeric (more for later)
6 boneless skinless chicken thighs
Kosher salt
Extra virgin olive oil
1 cup chopped yellow onions, (about 1/2 large onion)
2 carrots, (chopped)
1 cup frozen peas
1 cup cooked chickpeas (or from canned chickpeas, drained and rinsed)
2 cups Basmati rice,
2 cinnamon sticks
1 dry bay leaf
2 cups low-sodium chicken broth, (boiling)

Steps:

In a small bowl, mix the spices to make the spice mixture. Set aside for now.
Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.
To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 tsp allspice and 1/4 tsp ground cardamom. Stir to combine.
Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.
Remove from the heat, garnish with parsley.

Nutrition Facts : Calories 401.2 kcal, Sodium 306.8 mg, SaturatedFat 1.8 g, Carbohydrate 45 g, Fiber 6.1 g, Protein 24.9 g, Cholesterol 71.8 mg, ServingSize 1 serving

MEDITERRANEAN CHICKEN AND RICE SALAD

Mediterranean Chicken and Rice Salad image

Make and share this Mediterranean Chicken and Rice Salad recipe from Food.com.

Provided by Dona England

Categories Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
1/4 teaspoon coarsly ground pepper
1 clove garlic, minced
3 cups cooked long-grain rice
1 1/2 cups diced cooked chicken breasts
1/2 cup drained diced bottled roasted red pepper
1/4 cup pitted ripe olives, drained and halved
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1 (14 ounce) can quartered artichoke hearts, drained

Steps:

Combine vinegar,olive oil, pepper and minced garlic in a small bowl.
Set dressing aside.
Combine rice and remaining ingredients in a large bowl.
Add dressing.
Stir until well blended.

Nutrition Facts : Calories 370.8, Fat 10.7, SaturatedFat 2.1, Cholesterol 44.1, Sodium 680.4, Carbohydrate 46.9, Fiber 7, Sugar 1.1, Protein 22.8

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