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Bowl of Mediterranean brothy rice and chicken with spinach, minced meat, and lemon slices in a creamy sauce on a wooden table.

Mediterranean Brothy Chicken and Rice

Let’s talk about this broth. This Mediterranean Brothy Chicken and Rice has a silky golden lemon egg broth inspired by Greek avgolemono, and once you make it, you will be looking for other things to pour it over. Spiced ground chicken with oregano, coriander, and fresh dill, fluffy rice, raw baby spinach that wilts the moment the hot broth hits it, and that golden, silky lemon situation ladled over everything.
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Course: Main Course
Cuisine: Mediterranean
Keyword: broth
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5
Calories: 626kcal
Author: Lola Jay

Ingredients

Spiced ground chicken

  • 1 lb ground chicken
  • 2 tablespoon extra virgin olive oil
  • ½ yellow onion finely diced
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ½ teaspoon sweet paprika
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoon fresh dill chopped
  • ½ tablespoon chili garlic oil optional

Lemony Broth

For Bowls

  • 4 cups cooked jasmine or basmati rice
  • 1.5 cups baby spinach roughly chopped
  • Fresh dill for garnish
  • Chili garlic oil for drizzling

Instructions 

Make the broth base

  • In a medium pot heat the olive oil over medium heat. Add the garlic and cook for 30 seconds. Add the chicken bone broth, oregano, turmeric, bouillon, and bay leaf. Bring to a gentle simmer and cook for 5 minutes. Remove the bay leaf and reduce the heat to low.
    ½ tbsp extra virgin olive oil, 1 garlic clove, 6 cups chicken bone broth, 1 tsp dried oregano, ½ tsp turmeric, 1 tbsp chicken bouillon, 1 bay leaf
    Simmering broth with bay leaf in pot next to green plant in kitchen.

Temper the eggs

  • In a bowl whisk the eggs and lemon juice together vigorously until smooth and slightly frothy. Using a ladle, slowly drizzle about one cup of hot broth into the egg mixture while whisking constantly. Then add a second ladle the same way. You are raising the temperature of the eggs gradually so they do not scramble when they hit the pot.
    2 large eggs, Juice of 2 lemons
    Whisking eggs in a glass measuring cup, pouring liquid.

Finish the broth

  • Take the pot completely off the heat. Slowly pour and stir the tempered egg mixture into the remaining broth. Stir gently as it goes in. The broth will turn silky, slightly opaque, and golden. Taste and adjust salt and lemon. Keep warm on the very lowest heat if needed but do not let it boil again.
    Salt and pepper to taste
    Pouring broth into a pot of simmering liquid.

Brown the ground chicken

  • Heat the olive oil in a large skillet over medium high heat until shimmering. Add the ground chicken and press into an even layer. Leave it completely alone for 3 to 4 minutes until a deep golden sear develops on the bottom. It will release from the pan when it is ready. Break into pieces and cook through until no pink remains.
    1 lb ground chicken, 2 tbsp extra virgin olive oil
    Cooking ground chicken in a pan with steam rising, close-up shot.

Build the flavor

  • Add the diced onion to the pan and cook for 3 minutes until softened. Add the minced garlic, oregano, coriander, paprika, salt, pepper, and chili garlic oil if using. Stir to coat everything and cook for 1 to 2 minutes until fragrant. Take the pan off the heat and stir in the fresh dill. Set aside.
    ½ yellow onion, 3 garlic cloves, 1 tsp dried oregano, ½ tsp ground coriander, ½ tsp sweet paprika, ¾ tsp kosher salt, ¼ tsp black pepper, 2 tbsp fresh dill, ½ tbsp chili garlic oil
    Sprinkling dill on cooked minced chicken and onions in a skillet.

Assemble

  • Add a generous scoop of rice to each bowl. Spoon the spiced chicken alongside. Add a handful of raw chopped baby spinach. Ladle the silky lemon broth generously over everything. The hot broth wilts the spinach perfectly as it hits the bowl.
    4 cups cooked jasmine or basmati rice, 1.5 cups baby spinach
    Hand adding spinach to rice and ground chicken.

Finish and serve

  • Top with fresh dill and a drizzle of chili garlic oil. Serve immediately.
    Fresh dill for garnish, Chili garlic oil for drizzling
    Plate of rice with minced meat, lemon slices, and greens, garnished with sauce; hand holding a spoon.
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Notes

Nutrition facts are only estimates.
Storage
Store the spiced ground chicken and cooked rice separately in airtight containers in the refrigerator for up to 3 days. For the broth, reheat gently on the stovetop over low to medium-low heat, stirring frequently until warmed through.

Nutrition

Calories: 626kcal | Carbohydrates: 124g | Protein: 48g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 541mg | Potassium: 1003mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1052IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 3mg
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