Skip to content

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.  


  • 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


  • 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. 

Recently Viewed

Made With

Get Social

Campbell's Pinterest
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.