De Ma Cuisine



June 2013



Mediterranean Chicken and Rice

Written by , Posted in Crock Pot, Dinner, Gluten Free, Main Dishes, Meat, Poultry, Rice, Vegetables


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.


Leave a Reply

Your email address will not be published. Required fields are marked *