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!
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!
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!
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!
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!
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.
It uses ingredients you probably already have around the house.
Easy and quick prep.
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.
* 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 from Fat: 172
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