Chicken and Feta Rice
Open ReelI wish I could tell you this plated beautifully. I can’t. It’s ugly. But it was delicous! The rice was perfectly cooked, the chicken was soo good, and the flavors were doing exactly what they were supposed to do. You won’t regret making this.
Ingredients
- 1 cup basmati rice, rinsed
- 1 tsp ground cumin
- 1 tsp garlic seasoning
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp ground black pepper
- 2 cups chicken broth
- 1.5 lb chicken thighs, cubed
- 2 shallots, sliced
- 6 oz marinated artichokes, quartered
- 8 oz feta cheese
- Olive oil
- 2 tbsp chopped parsley
- 3 tbsp tzatziki
Instructions
1. Preheat the oven to 375°F / 190°C.
2. Add the rice to an oven-safe baking dish and spread it out evenly.
3. Sprinkle over the cumin, garlic seasoning, thyme, paprika, and black pepper.
4. Add the cubed chicken, sliced shallots, and artichokes.
5. Pour in the chicken broth and drizzle generously with olive oil, then mix everything well so the rice is evenly submerged.
6. Crumble or place the feta over the top.
7. Cover tightly with foil and bake for 35 minutes.
8. Remove the foil and bake uncovered for another 10–15 minutes, until the rice is tender and the chicken is cooked through.
9. Remove from the oven, add the parsley and tzatziki, and gently mix everything together before serving.
