Ingredients for Baked Mediterranean Chicken And Rice
- 2 lbs bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 ½ cups long-grain rice
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- ½ cup Kalamata olives, pitted and halved
- ½ cup sun-dried tomatoes, oil-packed, drained and chopped
- 2 tablespoons fresh basil, chopped
- grated Parmesan cheese, for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Mediterranean Chicken And Rice? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Mediterranean Chicken And Rice
- Preheat oven to 350°F (180°C).
- Season 4 bone-in, skin-on chicken thighs (about 2 lbs) generously with salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat. Brown the chicken thighs on all sides, about 5-7 minutes total.
- Remove chicken from the casserole dish and set aside.
- Add 1 medium onion, chopped, and 1 red bell pepper, chopped, to the casserole dish. Sauté for 3-5 minutes until softened.
- Add 2 cloves garlic, minced, and 1 ½ cups long-grain rice to the dish. Stir to combine and cook for 1 minute.
- Pour in 1 cup dry white wine (such as Sauvignon Blanc) and 1 (28-ounce) can crushed tomatoes (passata).
- Stir in ½ cup Kalamata olives, pitted and halved, ½ cup sun-dried tomatoes, oil-packed, drained and chopped, and 2 tablespoons fresh basil, chopped.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir well to combine and bring to a simmer.
- Return the chicken to the casserole dish, nestling it into the rice and sauce mixture.
- Cover the casserole dish tightly with a lid or aluminum foil.
- Bake for 45 minutes, or until the chicken is cooked through and the rice is tender.
- Remove from oven and let stand for 5-10 minutes before serving.
- Garnish with fresh basil leaves, grated Parmesan cheese, and a fresh grind of black pepper.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
41g
Fat
12g
Carbs
28g
