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!


23 Ratings

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!

Jan 12, 2015

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

Sep 18, 2014

I made this single dish meal tonight for my family of six ranging in age from 6 - 43. It was a hit. I used black olives instead of green as that's what I had on hand, an did not include the capers as I was out. I also used 1 teaspoon of sugar instead of two due to the overwhelming media coverage on reducing sugar intake as of late (sigh). Overall, easy and tasty. The 6 year old found it a bit spicy, but she is catching on to our table flavors nicely and did manage to eat at least the chicken bits. The presentation is lovely; when you remove the lid at the table, all of the chicken is nicely presented on top of the rice combination and smells just wonderful. Thanks Chef John!

May 01, 2015

Superb!! Absolutely superb! The wonderful aroma from this dish still lingered through the kitchen and dining room on into the next morning. The dish itself was fantastic. Even my wife, who doesn't like "spicey" raved about it. The flavors were simply outstanding. Another "TEN" star from Chef John. Didn't change a thing -- Okay!! just one thing. Used just bone-in/skin-on thighs instead of the whole chicken. So, shoot me.

Jun 18, 2015

This was a great recipe even with my omissions and substitutions. My husband is a very picky eater so I had to make some changes. I left out the capers and olives and used only breasts. The flavors were amazing. I can only imagine how good the original recipe is. Thank you for yet another great meal!

May 14, 2015

Absolutely loved it! I did tweak it slightly though (sorry Chef!) - used a mix of white and brown rice and topped with a cut up rotisserie chicken. I don't have an oven proof pot so I placed the rice mixture in a 13x9 pan, arranged the chicken pieces on top, covered tightly with foil and baked for just under an hour. (Brown rice takes a lot longer to cook than white.) Smelled so good while it was baking, we couldn't wait to dig in. We loved the wonderful blend of flavors in this chicken and rice dish!


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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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