Chicken and Rice Bowls with creamy garlic sauce

Every cook should know how to make a good chicken and rice dish. Bonus points if you can also whip up a delicious garlic sauce to go with it. Lucky for you, I did all the testing and developing, so all you need is one pot and a little elbow grease. And I’ll let you take all the credit!

Watch me make it here!

Time: 45 minutes
Servings: 4-6

Ingredients

6 bone-in, skin-on chicken thighs

1 large yellow onion, diced

5 garlic cloves, divided

½ tbsp paprika

½ tbsp oregano

½ tsp chili flakes

½ tsp fennel seeds (whole)

1 cup jasmine rice

2 cups chicken broth 

1 bay leaf

1 large english cucumber, chopped

250g cherry tomatoes, halved

1 red pepper, chopped

1 shallot, thinly sliced

100g feta cheese 

2 cups greek yogurt

2 lemons

Olive oil

Salt and pepper

Optional garnish: chopped parsley 

Instructions

1. Preheat oven to 400 F. 

2. Season chicken all over with ½ tbsp salt and fresh black pepper. 

3. Heat an ovenproof pan on medium-low heat. Coat the bottom of the pan in a thin layer of olive oil. Add chicken thighs, skin-side down. Let cook until the fat has rendered and the skin is crispy. You might need to adjust the heat as you go to ensure even cooking. 

4. Transfer chicken to a plate and set aside. 

5. Back in the pan, add onion and 3 garlic cloves, sliced. Once soft, add paprika, oregano, chili flakes and fennel seeds. Cook until fragrant and slightly toasted, about 1 minute. 

6. Add rice and toss to coat. Add chicken broth, bay leaf and a generous pinch of salt. Bring to a boil, reduce to a simmer and nestle in your chicken thighs. 

7. Cover and transfer to the oven. Cook for 25-30 minutes, or until the rice is soft and fluffy and the chicken reaches an internal temperature of 165 F. 

8. Meanwhile, make your creamy garlic sauce. In a medium bowl add yogurt, the juice and zest of one lemon, 2 grated garlic cloves, 1 tbsp olive oil, ¼ tsp salt and 10 cracks black pepper. Mix until well incorporated. Taste and adjust seasoning. I like to add some fresh chopped parsley at the end to freshen it up but that’s optional. Set aside until you’re ready to eat. 

9. Finally, make your salad. Add cucumber, tomato, red pepper and shallot to a bowl and cover in your favourite dressing. I like using olive oil, red wine vinegar, lemon, oregano, honey and mustard. But you do you, boo!

10.  When the chicken is ready, remove from the oven and top with fresh parsley and the juice of your remaining lemon. Serve with greek salad and creamy garlic sauce.

Tag me if you make it @stefsdinnerdate on Instagram and TikTok <3