Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Greek Chicken and Rice with Tomato and Green Pepper
A classic Greek-inspired one-pan dish featuring tender chicken cooked with fragrant rice, fresh tomatoes, and green peppers. This comforting meal is infused with Mediterranean flavors and is perfect for a wholesome dinner that brings the taste of Greece to your table.
50 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty4/10
Sour3/10
Umami6/10
Spicy1/10
🥄 Texture
Tender, bite-sized chicken pieces paired with fluffy, separate long-grain rice. The tomatoes break down into saucy, slightly jammy pockets while the green pepper is softened but still gives occasional gentle bite.
👃 Aroma
Savory and herbaceous with warm garlic and oregano melding with olive oil and roasted chicken notes. Ripe tomato brightness adds a fresh, slightly sweet-acid lift to the overall scent.
🍷 Pairs Well With
A crisp, dry white wine such as Assyrtiko or Sauvignon Blanc; alternatively a light lager or sparkling water with a lemon wedge.
🥗 Side Dishes
Greek salad (tomato, cucumber, red onion, olives, feta), tzatziki with warm pita, or roasted lemon potatoes.
Ingredients(10 items)
- 11.5 pounds chicken (cut into bite-sized pieces)
- 21.5 cups long-grain white rice
- 33 large tomatoes (diced)
- 41 large green pepper (diced)
- 53 cups chicken broth
- 62 tablespoons olive oil
- 71 teaspoon dried oregano
- 80.5 teaspoon salt
- 90.25 teaspoon black pepper
- 102 cloves garlic (minced)
Nutrition Information(per serving)
485
Calories
38g
Protein
58g
Carbs
10.5g
Fat
Instructions
- 1
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- 2
Add the diced chicken pieces to the hot oil and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- 3
Add the minced garlic to the chicken and cook for 1 minute, stirring constantly until fragrant.
- 4
Stir in the diced green pepper and cook for 3 minutes, allowing the pepper to soften slightly.
- 5
Add the diced tomatoes to the skillet and cook for 2 minutes, stirring gently to combine with the chicken and peppers.
- 6
Pour in the 1.5 cups of rice and stir well for 2 minutes to lightly toast the rice and coat it with the oil and tomato mixture.
- 7
Pour in the 3 cups of chicken broth, and add the dried oregano, salt, and black pepper.
- 8
Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a lid, and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.
- 9
Remove from heat and let stand covered for 5 minutes to allow the rice to fully absorb any remaining moisture.
- 10
Fluff the rice with a fork, taste and adjust seasoning if needed, then serve hot.
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