One Pot Mediterranean Chicken and Rice



  • 1 tbsp olive oil
  • 4 Organic Chicken Thighs and 2 Bone In Breasts
  • 1 Organic Yellow (or white) Onion cut in quarters
  • 1 Organic Bell Pepper, deseeded and chopped
  • 4 Organic Cloves Garlic, minced
  • 1/2 Cup Pitted Kalamata Olives
  • 1/2 Cup Sundried Tomatoes, cut in half
  • 45 Fresh Organic Basil Leaves, chopped
  • 1 teaspoon Dried Oregano
  • 1/4 Cup Fresh Organic Parsley , finely chopped
  • 1 Cup Organic Long Grain Rice
  • 14 oz Can Fire Roasted Diced Tomatoes
  • 1 1/2 Cups Organic Chicken Stock


  1. Preheat the oven to 400°F
  2. Rinse the chicken in warm water and pat dry. Season with salt and pepper on both sides
  3. Heat the oil in a large cast iron skillet/or pan until warm
  4. Add the chicken and fry skin side down for 3-4 mins on medium-high heat. Turn the chicken over and cook the other side for another 3-4 minutes. Remove to a plate and keep warm
  5. Add the onion and peppers and cook for approx. 4-5 minutes or until the onion starts to get soft
  6. Add the garlic and stir – add the spices, olives, tomatoes and basil. Stir and let it get hot
  7. Add the rice and cook/stir until it soaks up all the juices
  8. Add the chicken stock, stir to incorporate
  9. Return the chicken pieces back to the pan on top of the rice
  10. Bring everything to the boil and cover with foil and allow to bake for about 40 minutes (depending on your oven) until the rice has softened
  11. Check the chicken with a meat thermometer – the chicken is done when it reaches 160°
  12. Carefully remove the foil and change oven settings to broil. Move the pan up to the highest rack and broil for approx. 8 min until the chicken is crispy and golden