Jun 25, 2012

Mediterranean Chicken and Rice

mediterranean chicken and rice 1

We had a very unusual winter this year for Buffalo, NY.  You know – the place that people think is buried in feet of snow every day in the winter.   Well, we barely had any this year – and if we did it melted right away.   I think we did snowblow the driveway one time the entire winter – which is unheard of.   So this Summer when I was inspecting my herb garden – I was shocked to see that so many things that usually don’t survive the winter were growing – parsley, sage, rosemary. 

So I was excited to have my summer stash of fresh herbs for cooking ready and available without a trip to the market for plants.  

This was a really flavorful, easy one dish meal. We love Mediterranean flavors so this was definitely a keeper.  The only caveat was that it was not that great as leftovers – something about olives being re-heated in the microwave just threw this off for me when I was eating it the next day.  Otherwise – enjoy!  

mediterranean chicken and rice 2


  • 1/3 cup of pitted kalamata olives, chopped plus 1/4 cup of olive brine reserved
  • 1/4 cup olive oil
  • 2 Tbsp. minced fresh oregano
  • 4 garlic cloves, minced
  • 1 Tbsp. grated lemon zest
  • salt and pepper
  • 4 boneless, skinless chicken breasts
  • 2 cups low-sodium chicken broth
  • 1 cup long-grain white rice
  • 1 onion, diced
  • 4 oz. cherry or grape tomatoes, halved
  • 1/4 cup minced fresh parsley


1. Combine olive brine, 3 Tbsp. oil, 1 Tbsp. oregano, 2 minced garlic cloves, 2 tsp. lemon zest, 1 1/2 tsp. salt and 1/2 tsp. pepper in a ziploc bag.  Pat chicken dry and place in bag – shake to coat.  Refrigerate for 1 to 2 hours, turning occasionally.

2. Remove chicken from bag and pat dry.  Heat 1 1/2 tsp. oil in 12-inch nonstick skillet over medium-high heat.  Cook chicken until browned – about 3-5 minutes per side.  Transfer to plate and set aside.

3. Microwave 1 1/4 cups broth and rice in a covered large bowl until liquid is absorbed – 6 to 8 minutes, stirring halfway through cooking.

4. Add remaining 1 1/2 tsp. oil and onion to now-empty skillet and cook over medium heat until softened – about 5 minutes.  Stir in 2 tsp. oregano and remaining garlic.  Add in remaining 3/4 cup of broth and rice and bring to a boil, scraping up any browned bits.

5. Return chicken to skillet and cook, covered over medium-low until the meat registers 160 degrees F and the rice is tender – about 8 to 12 minutes.   Transfer chicken to cutting board, tent with foil and let rest for 10 minutes.

6. Off heat, stir in olives, tomatoes, and 2 Tbsp. parsley into rice.  Slice chicken into 1/2 inch slices and sprinkle with a mixture of remaining 2 Tbsp. parsley, 1 tsp. oregano and 1 tsp. lemon zest.  Season with salt and pepper and serve. 

Source: Cooks Country Feb/Mar 2012

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