One-Pot Greek Chicken and Rice

Ingredients:
– 4 boneless, skinless chicken thighs (or breasts)
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 red bell pepper, chopped
– 1 cup long-grain rice (e.g., basmati or jasmine)
– 2 cups chicken broth
– 1 cup water
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
– 1/2 cup Kalamata olives, pitted and sliced
– 1/4 cup crumbled feta cheese
– Fresh parsley, chopped, for garnish
– Lemon wedges for serving

#### Instructions:
1. **Season the Chicken:**
– Pat the chicken thighs dry with paper towels.
– Season both sides with salt and pepper.

2. **Sear the Chicken:**
– Heat the olive oil in a large pot or Dutch oven over medium-high heat.
– Add the chicken thighs and sear until golden brown, about 4-5 minutes per side.
– Remove the chicken from the pot and set aside.

3. **Cook the Vegetables:**
– In the same pot, add the chopped onion and cook until softened, about 3-4 minutes.
– Add the minced garlic and red bell pepper, and cook for another 2 minutes.

4. **Toast the Rice:**
– Stir in the rice and cook for 1-2 minutes, allowing it to toast slightly.

5. **Combine Ingredients:**
– Add the chicken broth, water, diced tomatoes (with their juice), oregano, basil, thyme, and smoked paprika. Stir to combine.
– Return the chicken thighs to the pot, nestling them into the mixture.

6. **Simmer:**
– Bring the mixture to a simmer.
– Reduce the heat to medium-low, cover the pot, and let it cook for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.

7. **Finish the Dish:**
– Stir in the sliced Kalamata olives and cook for an additional 2-3 minutes.
– Taste and adjust seasoning with salt and pepper, if necessary.

8. **Serve:**
– Serve the dish with a sprinkle of crumbled feta cheese and chopped fresh parsley on top.
– Squeeze lemon wedges over the dish for a bright, fresh flavor.

#### Tips:
– For added flavor, you can marinate the chicken in olive oil, lemon juice, garlic, and herbs for a few hours before cooking.
– If you prefer a bit of spice, add a pinch of red pepper flakes when cooking the vegetables.
– This dish pairs well with a simple Greek salad or a side of steamed vegetables.

Enjoy your One-Pot Greek Chicken and Rice!

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