De Ma Cuisine



June 2013



Bring on the Summer

Written by , Posted in Thoughts

MediterraneanChickenAndRice4Summer is here. With it comes hot weather, peaches, and basil. I am not opposed to turning on the oven, eating soup, or making hearty winter-like dishes. But, there are some days when I need a break from the heat.

Enter the Crock Pot.

Oh trusty Crock Pot. How perfectly you cook a chicken… Meat that falls off the bone. So tender and juicy that as I was putting the leftovers into a container the other night, I ate almost as much as I put away (as the dog stood right behind me, just in case I needed him).

The Crock Pot can make dinner effortless… In goes a whole chicken, some seasonings, water, and veggies. Then cook. A few hours later some rice is added. Then cook a little more. It’s dished up, some fresh herbs sprinkled over top for a little bit of bright freshness. That’s dinner.




Leave the oven for another day.

Happy Eating!

Mediterranean Chicken and Rice

Last modified on 2013-06-21 23:55:56 GMT. 0 comments. Top.


Mediterranean Chicken and Rice
Recipe Type: Main, Casserole, One Dish, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 whole chicken
  • 1 T olive oil
  • salt and pepper to taste
  • 2 C water or stock
  • 2 carrots, diced
  • 1/2 C daikon radish, diced
  • 3 cloves garlic, diced
  • 1 onion, sliced
  • 1/2 C kalamata olives, halved
  • 1 C rice
  • 1/4 t smoked paprika
  • 1/2 t sweet paprika
  • salt and pepper to taste
  • pinch cayenne
  • 2 T fresh basil, chopped, for topping
  • 1 T fresh parsley, chopped, for topping
  • 1 T fresh chives, chopped, for topping
  1. Pour water into the bottom of a Crock Pot. Place chicken in. Drizzle with olive oil and sprinkle with salt and pepper. Top with onion slices. Distribute veggies around the chicken in the bottom sides of the Crock Pot. Cook on high for 3 hours.
  2. Mix rice with seasonings. Pour into the Crock Pot around the chicken (add more liquid if needed). Cook on high for about an 1 hour (depending on type of rice – some may require less time, some more), or until rice is cooked.
  3. Check internal temperature of chicken. It’s done when a meat thermometer inserted into a thick part of the meat (not touching the bone) reaches 180F.
  4. Taste the rice and adjust seasoning if needed.
  5. To serve, scoop some rice and chicken onto a plate. Top with fresh herbs.


Need some ideas for the leftovers?! Chicken and Rice Soup, Chicken Burritos, Parmesan and Chicken Toasts with Braised Beans…

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