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
Here’s everything you need to make chicken and rice bowls at home:
- large oven proof skillet with lid
- large plate
- medium bowl
- microplane/grater
- large bowl
- chef’s knife
- cutting board
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 flavour.
- Shallot vs red onion. Most Greek salads call for red onion, but I prefer the 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.
Ingredients
Method
- Preheat oven to 400°F. Generously season 6 boneless, skinless chicken thigs with salt all over. Dice 1 yellow onion, thinly slice 1 shallot, and roughly chop 250g cherry tomatoes, 1 english cucumber and 1 red pepper. Set aside.
- Coat an oven-proof pan with a thin layer of olive oil. Place the chicken skin side down and cook on medium-low until the fat has rendered and the skin is crispy, about 10 minutes. 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 diced onion and 3 garlic cloves, sliced. Cook on medium until soft, then add 1/2 tbsp paprika, 1/2 tbsp oregano, 1 tsp chili flakes and 1 tsp fennel seeds. Cook until fragrant and slightly toasted, about 1 minute. Add 1 cup jasmine rice and toss to coat. Add 2 cups chicken broth, 1 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. Bake 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 chopped cucumber, tomato, red pepper and sliced shallot to a bowl. Cover in your favourite dressing. I like using olive oil, red wine vinegar, lemon, oregano, honey and mustard—but you do you!
- 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.