Everyone should know how to make a solid 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!
Equipment
To make chicken and rice at home, here’s what you need:
- large oven proof skillet with lid
- large plate
- medium bowl
- microplane/grater
- large bowl
- chef’s knife
- cutting board
Note: you can find the full ingredients list and recipe instructions below!
Cooking Tips
- If you don’t have chicken broth for the rice, don’t sweat it! You can use water instead. Simply add an extra pinch of salt to help boost the flavour.
- Shallot vs red onion. Most Greek salads call for red onion, but I prefer the more mild and delicate flavour of shallots. That said, a red onion would work perfectly fine as a substitute.
- Storing garlic sauce. This stuff is seriously liquid gold and goes well on just about anything. Especially these sausage and pepper wraps. Make a double batch and store it in an air-tight container in the fridge for up to two weeks.
What goes well with chicken and rice bowls?
IMO, you can’t have chicken and rice bowls without a creamy garlic sauce and a fresh salad. My secret to making the best garlic sauce is using full-fat, plain Greek yogurt, fresh garlic and a little bit of lemon juice. If you don’t have lemons handy, try using pickle brine instead. The pickle brine packs a ton of flavour, meaning you get great seasoning without adding extra ingredients. For the salad, I decided to lean on Mediterranean flavours by using chopped tomatoes, cucumber, red pepper and shallots.
How to get the crispiest chicken skin
The best way to get crispy chicken skin is to start with a cold pan. Add your oil and chicken (skin-side-down) before turning the heat on. Cooking the chicken like this, on medium heat, will allow the fat to slowly render out, making for golden and crispy skin. If the chicken is sticking to the pan, it means it’s not ready yet. Leave it to cook until it easily lifts from the pan without tearing.
Chicken and Rice Bowls with creamy garlic sauce
4-6
servings40
minutesIngredients
6 bone-in, skin-on chicken thighs
1 large yellow onion, diced
5 garlic cloves, divided
½ tbsp paprika
½ tbsp oregano
½ tsp fennel seeds (whole)
1/2 tsp chili flakes
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
Directions
Preheat oven to 400°F.
Season chicken all over with ½ tbsp salt and fresh black pepper.
Coat an oven-proof pan with a thin layer of olive oil. Place the chicken skin-side-down and turn the heat to medium. 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.
Transfer chicken to a plate and set aside.
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.
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.
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.
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.
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!
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.