Name: Mediterranean-Middle Eastern Chicken & Rice Skillet with French Crème Fraîche and Spanish Chorizo Spice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3 chicken filets (400g, cut into bite-sized pieces); 1.5 cups long-grain rice; 1 large onion (200g, diced); 4 cloves garlic (minced); 1 large bell pepper (200g, diced); 1 cup corn kernels (fresh or frozen); 1 cup peas (fresh or frozen); 1 cup carrots (150g, diced into small cubes); 1 can (400ml) passata (tomato puree); 1 can (400g) chopped tomatoes; 1 fresh tomato (150g, diced); 0.5 cup crème fraîche; 0.25 cup sour cream; 0.75 cup processed cheese (shredded); 0.5 cup feta cheese (crumbled, optional Greek touch); 3 tablespoons olive oil; 2 teaspoons ground cumin (Middle Eastern spice); 1.5 teaspoons smoked paprika (Spanish influence); 1 teaspoon dried oregano (Mediterranean); 0.5 teaspoon cayenne pepper; 2 cups chicken or vegetable broth; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.25 teaspoon saffron threads (optional, for Middle Eastern depth)

Mediterranean-Middle Eastern Chicken & Rice Skillet with French Crème Fraîche and Spanish Chorizo Spice

A bold fusion masterpiece combining the comfort of American one-pan cooking with Mediterranean tomato-based sauces, Middle Eastern aromatic spices, Spanish paprika warmth, Greek cheese richness, French crème fraîche elegance, and Italian pasta traditions. This innovative skillet dish features tender chicken filets layered with rice, vegetables, and a luxurious creamy tomato sauce that bridges continents on a single plate.

60 min

Medium

4 servings

Snap Your Fridge, Get Recipes!

Take a photo of your fridge and let AI create personalized recipes from your ingredients.

App Store Google Play

Taste Profile

Sweet3/10

Salty6/10

Sour4/10

Umami7/10

Spicy3/10

🥄 Texture

Creamy and slightly saucy from the crème fraîche/sour cream and melted cheeses, coating tender, fluffy rice. Bite-sized chicken pieces provide a meaty chew while diced carrots and bell pepper and kernels of corn/peas add occasional crispness and pop.

👃 Aroma

Warm, earthy cumin and smoked paprika top a tomato-forward base, with garlic and sautéed onion adding savory depth. A light herbaceous note from oregano and optional saffron brings floral and Mediterranean complexity, with a faint olive-oil richness.

🍷 Pairs Well With

Dry Provençal rosé or a medium-bodied Spanish red (Garnacha/Tempranillo); alternatively a crisp Vermentino or Sauvignon Blanc for white, or an amber ale for beer drinkers.

🥗 Side Dishes

Simple cucumber-tomato salad with lemon and oregano; warm pita or crusty bread to scoop; tzatziki or a yogurt-cucumber dip; or a light green salad with vinaigrette.

Ingredients(24 items)

13 chicken filets (400g, cut into bite-sized pieces)

21.5 cups long-grain rice

31 large onion (200g, diced)

44 cloves garlic (minced)

51 large bell pepper (200g, diced)

61 cup corn kernels (fresh or frozen)

71 cup peas (fresh or frozen)

81 cup carrots (150g, diced into small cubes)

91 can (400ml) passata (tomato puree)

101 can (400g) chopped tomatoes

111 fresh tomato (150g, diced)

120.5 cup crème fraîche

130.25 cup sour cream

140.75 cup processed cheese (shredded)

150.5 cup feta cheese (crumbled, optional Greek touch)

163 tablespoons olive oil

172 teaspoons ground cumin (Middle Eastern spice)

181.5 teaspoons smoked paprika (Spanish influence)

191 teaspoon dried oregano (Mediterranean)

200.5 teaspoon cayenne pepper

212 cups chicken or vegetable broth

221 teaspoon salt

230.5 teaspoon black pepper

240.25 teaspoon saffron threads (optional, for Middle Eastern depth)

Instructions

Heat 3 tablespoons of olive oil in a large, deep skillet (12-inch) over medium-high heat.

Season the chicken filets with salt, black pepper, and 0.5 teaspoon of cumin. Sauté chicken pieces for 5-6 minutes until golden brown on all sides. Remove and set aside on a plate.

In the same skillet, add diced onions and sauté for 3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.

Add diced bell pepper, carrots, and corn to the skillet. Stir and cook for 4-5 minutes until vegetables begin to soften.

Sprinkle the remaining 1.5 teaspoons of cumin, smoked paprika, dried oregano, and cayenne pepper over the vegetables. Stir continuously for 1 minute to toast the spices and release their aromatic oils.

Add the uncooked rice to the skillet and stir for 2 minutes, coating each grain with the spiced oil and aromatics.

Pour in the passata, chopped tomatoes, and chicken broth. Stir well to combine all ingredients. Add saffron threads if using. Bring the mixture to a boil.

Return the cooked chicken pieces to the skillet, nestling them into the rice mixture. Reduce heat to low, cover with a lid or aluminum foil, and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.

In a small bowl, whisk together crème fraîche, sour cream, and diced fresh tomato until well combined. This creates the French-Mediterranean cream sauce.

After the rice is cooked, gently stir in the crème fraîche mixture until evenly distributed throughout the skillet. Do not overmix to preserve the creamy texture.

Sprinkle the shredded processed cheese and crumbled feta cheese (if using) over the top of the skillet. Cover and let sit for 2-3 minutes until the cheese melts slightly.

Add the frozen peas to the skillet and gently fold them in, allowing residual heat to warm them through (about 1-2 minutes).

Taste and adjust seasonings with additional salt and pepper as needed. The dish should have a balanced flavor profile: savory, slightly spiced, creamy, and tomato-forward.

Remove from heat and let rest for 2-3 minutes before serving directly from the skillet for an authentic, rustic presentation.