One-pot Mediterranean chicken and rice

Step 1/5

• 165 g basmati rice
• ½ onion
• 1 cloves garlic
• ½ green bell pepper
• ½ lemon

• oven
• pot
• sieve
• cutting board
• knife

Preheat the oven to 200°C/390°F. Wash rice well, rinsing at least three times until the water is clear. Cover with water and leave rice to soak. In the meantime, peel and dice onion, finely dice garlic, and roughly chop bell pepper. Halve the lemon and slice one half into wheels, and save the other half for serving.

Step 2/5

• 1½ tbsp olive oil
• 1 tbsp sweet paprika powder
• ½ tbsp garlic powder
• 2 chicken legs
• salt
• pepper

• large bowl

Combine ¾ of the olive oil, a heavy pinch of salt, pepper, ½ of the paprika powder, and garlic powder to make the marinade in a large bowl. Then add the chicken legs to the bowl to rub the marinade in well.

Step 3/5

• ½ tbsp olive oil

• ovenproof pan
• tongs

Heat the remaining oil in a large oven-proof skillet or dutch oven over medium heat. Add the chicken legs and fry until the skin is browned for approx. 4 min., then flip to brown the other side for approx. 3 min.

Step 4/5

• 1½ tbsp tomato paste
• 1 tbsp sweet paprika powder
• 60 ml white wine
• 350 ml broth
• 75 g jarred pitted green olives

• spatula
• aluminum foil

Remove the chicken from the pan. Gently sauté chopped garlic, onion, and green bell pepper. Once the onion is translucent but not browned, add tomato paste and the rest of the paprika powder and stir. After 2 min., add drained rice and stir well to combine. Add wine, chicken broth, olives, salt and pepper and continue stirring. Cook rice with lid on for approx. 3 min., then turn the heat off. Return chicken to the pan along with the sliced lemon wheels. Cover tightly with foil or a lid to bake in the oven for 25—30 min., depending on the size of your chicken legs.

Step 5/5

• ½ bundle parsley

Remove from the oven and discard the foil or remove the lid. Turn the oven to the grill setting and return the uncovered dish to the oven for 5 min., or until browned on top. Remove and leave to rest for 10 min. Squeeze over the rest of the lemon and garnish with chopped parsley. Enjoy!

Enjoy your meal!