Recipe by Chef John
"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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whole chicken, cut into serving pieces
salt and freshly ground black pepper to taste
olive oil, divided
sliced green olives
garlic, thinly sliced
red bell pepper, diced
green bell pepper, diced
long grain white rice
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 !!!
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!
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!
Chef John never disappoints! This dish look beautiful and tastes just as good.
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!
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.
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!
I thoroughly enjoyed this recipe. I had removed the sugar, and we hadn't noticed a difference... but you may not want to do that if acidity is something you are worried about in a dish. :) Unfortunately, and totally not the fault of this recipe, my husband does not like baked rice, of almost any kind, because he does not like the sticky texture. Oh boy! So, to make this recipe (which is one of my personal favorites!) I am going to try something totally crazy... like unhulled (not pearled) barely, which should keep its shape... or something like it... I may even try quinoa since its cooking time is roughly the same as white rice (but might still be tricky because it technically has a different liquid ratio) Oh well, again not the fault of this recipe, purely the preferences in texture of my hubby!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Chicken and Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 474
** Calories from Fat: 172
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