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Mediterranean Chicken Thighs with Basmati Rice

An image of prepared Mediterranean Chicken Thighs with Basmati Rice made with bone-in chicken thighs, onion, bell pepper, zucchini, basmati rice, Swanson® Unsalted Chicken Stock, Campbell's® Condensed Cream of Chicken Soup, cherry tomatoes and spices.
  • prep time: 20 min
  • total time: 1 hr 30 min
  • serves: 4 people
  • calories: 740 1 serving

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.  

Ingredients

  • 2 1/2 pounds bone-in chicken thigh (about 6 thighs)
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, halved and sliced
  • 1 orange bell pepper, seeded and sliced into thin strips
  • 1 medium zucchini, cut into 1-inch pieces
  • 1 1/2 cups uncooked basmati rice
  • 1 cup Swanson® Unsalted Chicken Stock
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 10 cherry tomatoes, halved
  • 3 teaspoons chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro

Instructions

  • 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. 

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Calories 740
Total Fat 32 g
Sat. Fat 8 g
Trans Fat 0 g
Cholesterol 183 mg
Sodium 850 mg
Total Carb 70 g
Dietary Fiber 4 g
Sugar 5 g
Protein 40 g
Vitamin D 2 %DV
Calcium 6 %DV
Iron 32 %DV
Potassium 18 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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