Chef John's Chicken and Rice

4.6
(214)
176 Reviews
41 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on June 18, 2020
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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

  • 1 whole chicken, cut into serving pieces

  • salt and freshly ground black pepper to taste

  • 3 tablespoons olive oil, divided

  • ½ cup water

  • 1 onion, diced

  • ⅓ cup sliced green olives

  • 4 cloves garlic, thinly sliced

  • 2 tablespoons smoked paprika

  • 2 tablespoons capers

  • 1 tablespoon ground cumin

  • 1 teaspoon dried oregano

  • ¼ teaspoon cayenne pepper

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 2 teaspoons white sugar

  • 2 teaspoons kosher salt

  • ¼ cup tomato paste

  • 2 cups long grain white rice

  • 4 cups chicken broth

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).

842 home cooks made it!

Nutrition Facts (per serving)

474 Calories
19g Fat
45g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 474
% Daily Value *
Total Fat 19g 24%
Saturated Fat 4g 22%
Cholesterol 77mg 26%
Sodium 1329mg 58%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 9%
Total Sugars 4g
Protein 29g 58%
Vitamin C 36mg 40%
Calcium 56mg 4%
Iron 5mg 26%
Potassium 442mg 9%

* 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.