Chef John'S Chicken And Rice Recipe

Name: Chef John'S Chicken And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, cut into serving pieces; salt and freshly ground black pepper to taste; 3 tablespoons olive oil, divided; 1/2 cup water; 1 onion, diced; 1/3 cup sliced green olives; 4 cloves garlic, thinly sliced; 2 tablespoons smoked paprika; 2 tablespoons capers; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 teaspoons white sugar; 2 teaspoons kosher salt; 1/4 cup tomato paste; 2 cups long grain white rice; 4 cups chicken broth

Servings: persons

1 whole chicken, cut into serving pieces
salt and freshly ground black pepper to taste
3 tablespoons olive oil, divided
1/2 cup water
1 onion, diced
1/3 cup sliced green olives
4 cloves garlic, thinly sliced
2 tablespoons smoked paprika
2 tablespoons capers
1 tablespoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 red bell pepper, diced
1 green bell pepper, diced
2 teaspoons white sugar
2 teaspoons kosher salt
1/4 cup tomato paste
2 cups long grain white rice
4 cups chicken broth

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).

951

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 whole chicken, cut into serving pieces, salt and freshly ground black pepper to taste, 3 tablespoons olive oil, divided, 1/2 cup water, and more.

Yes, Chef John'S Chicken And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef John'S Chicken And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions