Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Kalamata olives, halved
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a large, oven-safe skillet or roasting pan.
- Step 2: Heat olive oil in the skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Step 4: Stir in rice, diced tomatoes (undrained), chicken broth, oregano, basil, salt, and pepper. Bring to a simmer. Return chicken to the skillet, nestling it into the rice mixture.
- Step 5: Cover the skillet and transfer to the preheated oven. Bake for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C). Stir in Kalamata olives during the last 5 minutes of baking.
- Step 6: Let stand for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth if needed to maintain moisture.
- Serve this hearty dish with a dollop of plain Greek yogurt or a side of crusty bread for soaking up the delicious sauce.
- For extra flavor, consider adding a squeeze of lemon juice at the end or using a mix of fresh herbs instead of dried.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American