Colorful vegetables, fresh herbs, and warm spices come together in this comforting chicken and rice dish. As it cooks, the rice absorbs the inviting, Mediterranean-inspired seasonings, as well as the savory goodness of Campbell’s® Condensed Cream of Chicken Soup, resulting in a meal bursting with flavor in every bite.
Step 1
Heat the oven to 350 degrees. With kitchen scissors, trim the fat and extra skin from the chicken. Set the chicken aside on a plate.
Step 2
In a small bowl, stir the ground coriander, turmeric, smoked paprika, sweet paprika and black pepper together until blended. Season with salt to taste.
Step 3
In a 4-to 6-quart Dutch oven with a lid over medium-high heat, heat the oil. Add the onion, bell pepper, and zucchini to the pan. Cook, stirring often, for 4 to 5 minutes, or until the vegetables soften and lightly caramelize. Add the spice mixture and cook and stir for 1 minute more, or until fragrant. Add the rice and stir to coat it with the spices. Stir in the stock, Campbell’s® Condensed Cream of Chicken Soup, and cherry tomatoes. Bring to a simmer.
Step 4
Place the chicken on top of the rice. Season with salt and pepper (optional). Cover the pot and bake for 60 to 70 minutes, or until a meat thermometer inserted into the thickest part of a thigh registers 165 degrees and the rice absorbs the liquid. Remove the pot from the oven and remove the lid.
Step 5
Set an oven rack 12 inches below the broiler element and turn on the broiler. Return the pot to the oven and broil for 2 or 3 minutes, watching carefully, until the chicken browns and the rice is crispy at the edges.
Step 6
Sprinkle the chicken with some of the chopped herbs and set the rest out in small bowls for serving.
