1. Begin by marinating the chicken with olive oil, lemon juice, garlic, oregano, and paprika. Let it marinate for at least 30 minutes to allow the flavors to infuse into the chicken.
2. Rinse the rice under cold water until the water runs clear to remove excess starch and improve texture.
3. Heat a drizzle of olive oil in a cast iron skillet or Dutch oven over medium-high heat. Sear the marinated chicken on both sides until a golden crust develops, then remove and set it aside.
4. In the same skillet, sauté diced onions and minced garlic, cooking until they become translucent. Add a bit more olive oil if necessary.
5. Stir in the rinsed rice and mix in spices such as turmeric, cumin, and a pinch of salt. Gently toast the rice until the spices release their aroma.
6. Pour in chicken broth and lemon juice, stirring to evenly combine.
7. Nestle the seared chicken back into the rice mixture, making sure it is evenly distributed. Add optional ingredients like artichoke hearts, sun-dried tomatoes, or olives for an authentic Mediterranean touch if desired.
8. Cover the skillet with a lid, reduce the heat to low, and let the dish simmer for about 25–30 minutes, or until the rice is fully cooked and the chicken is tender. Check occasionally to ensure there is enough liquid, adding more broth if needed.
9. Once cooking is complete, garnish with fresh parsley, crumbled feta, or lemon zest for added flavor and presentation.
10. Serve and enjoy your Mediterranean Chicken and Rice as a standalone dish or pair it with complementary sides like garlic parmesan sauce or a refreshing pineapple mango smoothie.