Mediterranean Chicken and Rice Skillet

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 2 tablespoons Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 1 cup Long-grain rice
• 2 cups Chicken broth
• 1 14.5 oz can Diced tomatoes
• 0.5 cup Kalamata olives
• 0.5 cup Feta cheese
• 2 teaspoons Fresh oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Place a 12-inch skillet over medium-high heat (400°F/200°C). Add the 2 tablespoons of olive oil. While the oil heats, cut the 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces. Season the chicken pieces with the 0.5 teaspoon salt and 0.25 teaspoon black pepper. Once the oil is shimmering, carefully add the seasoned chicken to the skillet and sear for 3 to 4 minutes per side, until nicely browned. Remove the browned chicken from the skillet and set it aside on a plate.
2. 2Add the 1 medium onion, chopped into roughly 1/2-inch pieces, and the 4 cloves of garlic, minced, to the same skillet. Sauté for 3 to 4 minutes, stirring occasionally, until the onion pieces are softened and the garlic is fragrant. Do not let the garlic burn.
3. 3Add the 1 cup of long-grain rice to the skillet. Stir the rice for 1 minute to coat each grain with the oil and aromatics. This helps the rice cook evenly.
4. 4Pour in the 2 cups of chicken broth and the 1 14.5 oz can of diced tomatoes, including their juice. Stir everything together, scraping up any browned bits from the bottom of the skillet. Increase the heat to bring the liquid to a boil.
5. 5Once boiling, immediately reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 20 minutes. Do not lift the lid during this time. The rice will absorb the liquid and become tender.
6. 6After 20 minutes, remove the lid. Return the seared chicken pieces to the skillet. Add the 0.5 cup of Kalamata olives and the 2 teaspoons of fresh oregano. Stir gently to combine everything.
7. 7Cover the skillet again and continue to cook on low heat for another 5 minutes, or until the chicken is heated through. The internal temperature of the chicken should reach 165°F (74°C).
8. 8Remove the skillet from the heat. Let it rest, covered, for 2 minutes. Uncover and sprinkle the 0.5 cup of feta cheese over the top just before serving.

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