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One-Pot Chicken and Rice with Olive Gremolata

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This flavorful one-pot chicken and rice dish is elevated with a zesty olive gremolata, combining tender chicken, fluffy rice, and aromatic herbs for an easy, satisfying meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 1 cup long-grain white rice
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup green olives, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)

Instructions

  1. Season the chicken thighs with salt, pepper, smoked paprika, and red pepper flakes.
  2. Heat olive oil in a large skillet or pot over medium heat. Add the chicken and brown on both sides, about 4 minutes per side. Remove and set aside.
  3. In the same pot, add chopped onion and garlic; sauté until translucent and fragrant.
  4. Add the rice and stir to coat with the oil and aromatics.
  5. Pour in the chicken broth, scraping any browned bits from the bottom.
  6. Return the chicken to the pot, nestling it into the rice mixture.
  7. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked and chicken is tender.
  8. While the chicken cooks, prepare the olive gremolata by combining chopped olives, parsley, lemon zest, and lemon juice in a small bowl.
  9. Once cooked, remove the pot from heat and let stand for 5 minutes.
  10. Serve the chicken and rice garnished with the olive gremolata spooned on top.

Notes

For extra flavor, try adding a splash of white wine when sautéing the onions, or serve with a side of roasted vegetables.

Find it online: https://cubaqueen.com/one-pot-chicken-and-rice-with-olive-gremolata/