One-Pot Mediterranean Chicken & Rice

This site runs ads and generates income from affiliate links. Read my disclosure policy. One-Pot Mediterranean Chicken and Rice with pancetta, garlic, paprika, peas, and lemon makes a flavorful, satisfying dinner in one skillet. Know Before You Scroll Servings: 6Prep: 15 minutes minsCook: 35 minutes minsTotal Time: 50 minutes mins Boneless chicken thighs, pancetta, parboiled long-grain rice, onion, garlic, paprika, white wine, chicken stock, frozen peas, parsley, and lemon. Savory and garlicky with warm paprika, salty pancetta, oregano, and a fresh lemon finish. Easy to moderate. Nothing is complicated, but taking the time to brown the chicken properly makes a big difference. A large, deep 12-inch skillet with a tight-fitting lid. The wide surface gives the chicken room to brown and allows the rice to cook evenly. Don’t rush the chicken. Let those small pieces get really brown. The browned bits left in the skillet become part of the flavor base for the rice. You can use basmati rice, but don’t use the same amount of stock. The 4-cup liquid measurement was developed specifically for parboiled long-grain rice. In The Test Kitchen I wanted this to be the kind of chicken and rice dinne...