*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.
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.
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!
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!
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!
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!
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.
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.
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