Chef John's Chicken and Rice

Chef John's Chicken and Rice

19
Chef John 22083

"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

1 h servings 474 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1329 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Reviews

19
  1. 23 Ratings

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Most helpful positive review

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

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...

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 !!!

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 tha...

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 ca...

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 d...

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 flav...

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 t...

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. :) Unfor...

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