Chef John's Chicken and Rice

Chef John's Chicken and Rice

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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Ingredients

1 h servings 474 cals
Serving size has been adjusted!
Original recipe yields 8 servings

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

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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).

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 71
  1. 80 Ratings

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Most helpful positive review

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...

Most helpful critical review

I was very disappointed in this recipe. I followed the recipe exactly except used all red bell peppers instead of green. My chicken pieces took so much longer than the 30 minutes to cook that ...

Most helpful
Most positive
Least positive
Newest

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...

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...

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 !!!

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 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...

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!

I was very disappointed in this recipe. I followed the recipe exactly except used all red bell peppers instead of green. My chicken pieces took so much longer than the 30 minutes to cook that ...

Chef John never disappoints! This dish look beautiful and tastes just as good.

Followed directions exactly but added 15 mins to oven time. When i checked after the stated 3o mins the rice was not cooked and the chicken was cooked but not through to the bone. Instant read t...

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