One-Pan Mediterranean Chicken, Rice & Veg

Ingredients

• 3–4 skin-on chicken breasts (about 700g total)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp garlic granules
• Salt and black pepper
• 1 shallot, finely sliced
• 2 cloves garlic
• 1 eggplant, sliced into half moons
• ½ head of broccoli, cut into small florets
• 6-8 sun-dried tomatoes, roughly chopped
• 1 tbsp tomato purée
• 1 cup long grain rice
• 2½ cups hot chicken stock
• ½ cup crumbled feta (about 2 oz)
• Small bunch of parsley, chopped
• Juice of ½ lemon

Steps

1. Season the chicken: Pat chicken dry, then rub with olive oil, paprika, oregano, garlic granules, salt and pepper. Heat a large deep frying pan or sauté pan over medium-high heat, place chicken skin-side down, and cook for 4-5 minutes until golden. Flip and cook another 2 minutes, then lift out onto a plate (it will finish later).
2. Start the base: In the same pan, add the sliced shallot with a touch more oil if needed. Fry 2 minutes until softened, then stir in garlic purée until fragrant.
3. Add the veg: Toss in courgette, broccoli and sun-dried tomatoes. Cook for 3-4 minutes, letting the veg take on a bit of colour. Stir in tomato purée and cook 1 minute to caramelise it.
4. Toast the rice: Stir in the rice and cook for 1-2 minutes so it picks up all the flavour. Pour in the hot stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cover with a lid, and cook for 5 minutes.
5. Finish everything: Nestle the chicken back on top, skin-side up, and cook uncovered for 8-10 minutes until the chicken is cooked through (74°C inside or hold at about 65 for 5-10 mins) and the rice is tender. Rest 2 minutes, then slice the chicken. Serve the rice and veg with chicken on top, finished with crumbled feta, parsley, black pepper, a drizzle of olive oil, and a squeeze of lemon juice.

Cook History