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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Season chicken pieces all over with salt and black pepper.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

474 calories; 19.1 g total fat; 77 mg cholesterol; 1329 mg sodium. 45.1 g carbohydrates; 28.9 g protein; Full Nutrition


Reviews (158)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/01/2015
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 doesn't like "spicey" raved about it. The flavors were simply outstanding. Another "TEN" star from Chef John. Didn't change a thing -- Okay!! just one thing. Used just bone-in/skin-on thighs instead of the whole chicken. So shoot me. Read More
(55)

Most helpful critical review

Rating: 1 stars
01/29/2016
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 thermometer only hit 145. Flavor was overpowered by the smoked paprika. After 45 mins rice was still not completely cooked. Read More
(4)
190 Ratings
  • 5 star values: 134
  • 4 star values: 39
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
05/01/2015
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 doesn't like "spicey" raved about it. The flavors were simply outstanding. Another "TEN" star from Chef John. Didn't change a thing -- Okay!! just one thing. Used just bone-in/skin-on thighs instead of the whole chicken. So shoot me. Read More
(55)
Rating: 5 stars
10/22/2014
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! Read More
(25)
Rating: 5 stars
05/15/2015
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 the rice mixture in a 13x9 pan arranged the chicken pieces on top covered tightly with foil and baked for just under an hour. (Brown rice takes a lot longer to cook than white.) Smelled so good while it was baking we couldn't wait to dig in. We loved the wonderful blend of flavors in this chicken and rice dish! Read More
(22)
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Rating: 5 stars
11/12/2014
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!!! Read More
(17)
Rating: 5 stars
09/18/2014
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! Read More
(17)
Rating: 4 stars
11/06/2015
I followed the recipe exactly and it was very tasty. Not as spicy as I expected with the cayenne pepper. Next time I will add more since we like spicy food. The green olives and capers give it an interesting slightly salty flavor so you might want to cut back on the added salt. Cumin was the predominant flavor. If you don't like cumin cut back on it but I wouldn't eliminate it altogether. The chicken was done through but not overcooked. If you watch Chef John's video you will notice that he uses less than a whole onion. Some of his other ingredients were less than what the recipe calls for. And he does not include the back pieces of the chicken. I did because I like those bony parts. All-in-all a good recipe and worth repeating. We are looking forward to leftovers since there only two of us and it makes a lot. Read More
(8)
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Rating: 5 stars
12/15/2014
Made it just like this except I added more garlic I LOVE GARLIC and came out GREAT! Btw I'm also a Chef!Congrats Chef John I use a lot of your basic recipes and "Tweak" them! but your basics are great! Read More
(7)
Rating: 5 stars
11/01/2015
Excellent! Easy to make but prep be sure to prep veggies while chicken is browning - just a suggestion. Picky husband pronounced it a keeper. I agree. Read More
(7)
Rating: 5 stars
11/25/2014
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! Read More
(6)