Chef John's Chicken and Rice Recipe - Allrecipes.com
Chef John's Chicken and Rice  Recipe
3 Photos
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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  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).
Kitchen-Friendly View
ADVERTISEMENT

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!

 

19 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!

 
Mar 12, 2015

A+ Chef John!. This dish was deeeelish! My girlfriend and I can't wait to try another one of your recipes!

 
Mar 11, 2015

This is now a family favourite. Even my picky eaters love it, and it's even better the next day for lunch. I wouldn't add the salt since there is quite a bit in the capers and olives I used. Fragrant and delicious, you have to try this.

 
Mar 11, 2015

I only had left over deboned chicken (2 cups chopped) and wasn't sure it'd work but it's 'gotta have seconds' delicious! I am not much of a cook but this will fool 'em ;)

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • 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.

See More

About the Cook

 
ADVERTISEMENT
Subscribe Today!

In Season

Chocolate Chip Cookies
Chocolate Chip Cookies

Have you made a batch lately? They're everybody's favorite.

Spring Salads
Spring Salads

Freshening up the salad menu for spring has never been so delicious.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chef John's Chicken and Rice

See how Chef John makes rich, deeply flavorful arroz con pollo.

Chef John's Chicken Under a Brick

Discover Chef John's unique way to produce a gorgeous, juicy and flavorful bird.

Chef John's Salt Roasted Chicken

See how to make earth’s easiest (and possibly tastiest) roasted chicken.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States