Chef John's Chicken and Rice Recipe - Allrecipes.com
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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
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  • 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).
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Reviews More Reviews

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!

 
Aug 29, 2014

Simple. Terrific and Tasty! This dish was cooked completed on the stove top. Since I only had brown rice, I cooked the rice (in chicken broth) separately for 30 of the 45 minutes the package called for. I then added the rice to the pan added the chicken back in covered and cooked low on stove top. I repeat-Simple, Terrific & Tasty!

 

6 Ratings

Aug 18, 2014

Chef John has a way with making everyday favorites a little more special. I was going to make regular chicken and rice with cream of chicken soup but I was glad I saw this. The pros: It uses ingredients you probably already have around the house. Easy and quick prep. Very flavorful. Cons: Maybe a little spicy for some, but this might be due to the fact I used a jalapeno because I didn't have bell peppers.

 
Jul 08, 2014

So flavorful, absolutely delish!

 

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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
  • 1378 mg
  • 55%

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

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About the Cook

 
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