Mediterranean Chicken and Rice

Thermomix recipe: Mediterranean Chicken and Rice. Ready in 58 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1.5 tsp smoked sweet paprika
• 1.5 tsp ground allspice
• 0.5 tsp ground turmeric
• 0.5 tsp salt
• 450 g skinless, boneless chicken thighs, visible fat removed, cut into 2-3 cm pieces
• 20 g olive oil
• 1 onion, peeled
• 1 carrot, peeled
• 1 celery stick
• 6 garlic cloves, peeled
• 4 mushrooms, quartered
• 140 g cherry tomatoes
• Juice of 1 lemon (approx. 40-50 ml)
• 500 ml chicken stock (from 1 low-salt stock cube dissolved in 500 ml boiling water)
• 200 g long-grain rice, rinsed and drained
• 20 g flat-leaf parsley leaves, roughly chopped

Instructions

1. Add smoked sweet paprika, ground allspice, ground turmeric, and salt to the Thermomix bowl. Mix 5 sec / Speed 5. Transfer the spice mix to a medium bowl.
2. Add the chicken thigh pieces to the bowl with the spice mix and toss to coat evenly. Set aside to marinate for at least 10 minutes.
3. Add onion, carrot, celery, and garlic cloves to the clean Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
4. Add 20 g olive oil and the quartered mushrooms to the bowl. Sauté 8 min / 120°C / Speed 1 / Reverse. Remove the measuring cup and place the simmering basket on the lid for evaporation.
5. Add the cherry tomatoes, lemon juice, and chicken stock to the bowl. Heat 3 min / 100°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid.
6. Add the marinated chicken pieces and the rinsed, drained long-grain rice to the bowl. Cook 12 min / 100°C / Speed 1 / Reverse. Remove the measuring cup and place the simmering basket on the lid.
7. Pause, scrape down the sides and bottom of the bowl with the spatula, ensuring no rice is sticking. Check the consistency and add a splash more stock or water if it appears too dry. Continue cooking 13 min / 100°C / Speed 1 / Reverse. Remove the measuring cup and place the simmering basket on the lid.
8. Add the roughly chopped flat-leaf parsley to the bowl. Stir gently 1 min / 90°C / Speed 1 / Reverse to combine and settle the dish.
9. Transfer the Mediterranean Chicken and Rice to a serving dish. Let it rest for 5 minutes before serving to allow the flavors to meld and the rice to fully absorb any remaining liquid.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.