Summary:
dōTERRA这个词在拉丁文的原意就是“大地的礼物”。 中文意思：多特瑞。doTERRA多特瑞精油是通过CPTG认证的专业调理级精油。
Where this recipe comes from
I first discovered this meal in 2019 while traveling around Italy. My girlfriend and I were on a mission to eat at every Mcdonald’s in the country, but less than 1 month into our journey, we ran into trouble.
While in Rome, I ate something that didn’t agree with me (the fillet o’ fish, I suspect) and found myself stuck in the hotel room (toilet) for 12 hours. With nothing else to do, I started to scroll through Instagram when suddenly I discovered the food blogger of my dreams.!
She had just shared this delicious recipe for chicken and rice, and I knew I would just have to try it when I was back home! Not long after landing back in the USA, I decided I would try and make the recipe.
It was so quick and easy I couldn’t believe it! Everyone who tried it just adored it. In fact, it was such a success that I instantly took my computer, re-wrote some of the descriptors, and hey presto, here it is, ready to share with you all!
Mediterranean Chicken & Rice
Inspired by the history and culture of the Mediterranean, refined with American quality products, this recipe truly crosses borders. Perfect for warm weather and cold climates alike, it’s as tasty as it is comforting, full of flavor and intrigue.
Like my greek chicken kabobs, the zesty Mediterranean-inspired marinade bathes the chicken in lemon dijon goodness. But it also does double-duty in brightening up the rice. It’s the perfect cozy family meal that I’m confident you’ll make again and again.
MEDITERRANEAN CHICKEN MARINADE:
- Chicken: Bone-in, skin-on chicken thighs are the best for tender meat.
- Lemon: The citrus flavor makes you feel like you’re on a sunny vacation.
- Dijon Mustard: My secret ingredient for adding a sharp zip to the marinade.
- Garlic: You know my motto, garlic is life.
- Dried Oregano & Thyme: Mediterranean aromatics add that depth of flavor.
- Olive oil: Make sure it’s first pressing. (Or do you want to wait until everyone else has fun with the olives? Fourth pressing. Yeah, like that’s gonna be a party in your mouth, I don’t think!)
Preparation:
- Preheat the oven to 350° F. Mix chicken thighs with oregano, parsley, paprika, lemon juice, salt, and pepper in a bowl.
- Heat a pan or skillet over medium heat. Add in olive oil, then once hot place seasoned chicken onto your skillet or pan. Cook for 3-4 minutes on each side. The chicken won’t cook completely, but that’s OK because it will be going into the oven to cook all the way!.
- Remove the chicken from the skillet and set it aside on a plate. Keep the skillet on medium heat, melt the butter and add the diced onion. Cook for about 2-3 minutes, and then stir in garlic.
- Add the uncooked rice and stir for 30 seconds before pouring in the chicken broth. Add the turmeric, cumin, and cinnamon, then stir. Place the chicken back in the pan on top of the uncooked rice and turn the heat off.
- Cover with foil and bake in the preheated oven for 35 minutes or until the chicken reaches an internal temperature of 165° F and the rice is cooked. Taste rice and adjust seasonings, adding more salt or pepper as desired. Garnish with parsley, because why not?
RICE INGREDIENTS:
- Long Grain White Rice: Make sure to use long grain rice, or it will taste yuck.
- Chicken Stock: Choose a low or no-sodium stock to keep the salt level down.
- Baby Spinach: I always love to sneak in extra greens wherever possible.
- Onion: White onion is preferred, but any old onion will do.
- Dried Oregano: A sprinkle more to flavor the rice.