Chef John's Chicken and Rice Recipe -
Chef John's Chicken and Rice  Recipe
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Chef John's Chicken and Rice
See how Chef John makes rich, deeply flavorful arroz con pollo. See more
  • READY IN 1 hr

Chef John's Chicken and Rice

Recipe by  

"Everybody likes chicken and rice. Just about every major culture has some sort of version of this archetypal recipe (by the way, people from minor cultures please save your emails). This is pure down-to-the-bone comfort food."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season chicken pieces all over with salt and black pepper.
  3. Heat 2 tablespoons oil in a large skillet over high heat. Cook chicken in hot oil until browned, 4 to 6 minutes per side. Pour water over chicken into the skillet and remove from heat.
  4. Heat 1 tablespoon olive oil in a large, heavy pot or Dutch oven over medium heat. Cook and stir onion in hot oil until slightly translucent and softened, about 5 minutes. Add olives, garlic, paprika, capers, cumin, oregano, and cayenne pepper; cook and stir until fragrant, about 1 minute.
  5. Stir red bell pepper, green bell pepper, sugar, and kosher salt into the onion mixture; cook and stir until mixture is just combined. Add tomato paste; cook and stir until tomato paste is just toasted, about 1 minute.
  6. Pour rice into onion mixture and stir until rice is completely coated in onion mixture. Add chicken broth; stir. Place chicken pieces on top of rice, pressing down lightly until each piece is almost completely immersed in the broth. Pour any accumulated juices from the skillet into the pot. Bring mixture to a simmer and cover the pot with an oven-proof lid.
  7. Bake in the preheated oven until chicken no longer pink at the bone and rice is soft, about 30 minutes. An instant-read thermometer inserted into the chicken near the bone should read 165 degrees F (74 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2014

Cannot find the words to explain how amazing this dish tasted !!!! This dish deserves 20 Stars !! It tasted soooooo GOOD !! Loved loved it . Filing this recipe in my top 10 favorite dishes !!!

Most Helpful Critical Review
Oct 02, 2014

Basic recipe idea is great and we have had many versions ... but this was too "sweet" for our taste... and not too exciting... basic procedure was good... and most spices worked... but will look for a better spice combo for this dish..loved the garlic/cumin/cayenne/paprika.. just was missing something! sorry!


16 Ratings

Jan 12, 2015

Chef John never disappoints! This dish look beautiful and tastes just as good.

Oct 22, 2014

MY OH MY!!! This was absolutely delicious. I used yellow and red bell peppers because that is all I had. Other than that made as directed and it was perfect. I am still puzzled by the review that described this as "too sweet". Between the briny flavor of olives and capers, this dish was FAR from sweet. Easy, hearty, budget meal to feed a family. Thanks for sharing Chef John!

Feb 24, 2015

Question.....I just made this and thought it came out pretty darn good considering I'm a terrible cool and forgot the olives and capers....but my question is, once you bring the flame to a simmer, do you keep it on the stovetop while the rice cooks and then put it into the oven or do you place it in the oven right away and let the rice cool in the oven? I did the latter, not being sure, and had to cook if for almost triple the time. It still tastes great but would like to know for future reference.

Dec 15, 2014

Made it just like this except I added more garlic, I LOVE GARLIC and came out GREAT! Btw, I'm also a Chef!Congrats Chef John I use a lot of your basic recipes and "Tweak" them! but your basics are great!

Nov 25, 2014

Came out great! Did everything exactly per recipe. I've been to Puerto Rico twice, and it does remind me of the aromatic and flavorful food of the island. Just missing the Medalla cerveza!

Oct 05, 2014

We really liked this dish but it needed just a bit more kick. I used drumsticks and added homemade, sun dried, yellow tomatoes. Other than that, I followed the recipe as written. I served this with jalapeno collard greens and we ended up mixing it with the rice on our plates. Yum! I'll definitely make it again. Thanks Chef John!


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  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 45.1 g
  • 15%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 1329 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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