I have made this a few times now and love it BUT the rice never seems to cook all the way. I’m going to try par boiling the rice and see if that helps
very good, I used brown rice instead. I will make it again for sure and cut back on the salt a little.
OMG!! I used skinless/boneless chicken breasts instead of the whole chicken. Followed the recipe as written with the exception of the capers - I didn't have any. The rice was very tasty with wonderful color and aroma. The chicken was a flavorful and moist. This is going to be my new chicken & rice recipe from now on!
Fantastic recipe! I always try to follow it as written, with the exception of using the same pot to brown chicken then transfer the chicken to a plate while I cook the rest of the ingredients in the same pot. I add the 1/2 cup of water to the rice before putting into oven. I have used it with boneless skinless chicken breast and it works well. I have made it with tomato sauce once since I was out of paste and that worked just fine too! I have made this dish so many times and it's always devoured by my 4 children (5-13 years old) and husband. Never any complaints! Thanks again, Chef John!
Turned out perfect! My husband loved it! Thank you Chef!
I added turmeric and Goya Sazon, because my family loves the packaged yellow rice. I didn’t add olives, because my family believes they’re poisonous. I used chicken thighs and was looking for a good braising recipe. My family loved it.
Dish came out delicious , however browning the chicken makes a mess with the oil spattering. Wondering how it would turn out using scallops & shrimp in place of chicken. Any suggestions?
I made this today - my husband really does not like rice because he says it doesn't taste like anything, but he actually went back for seconds of this rice! I used a few marinated chicken leg quarters from the Hispanic meat market up the street. Otherwise, I followed the recipe exactly. Very good! Next time, I may add some diced jalapeños or a little more cayenne just for a bit more heat. This was really good, will make great leftovers for the week, and will be made again in my house!
My husband loved this recipe, I thought it was OK, so I'll compromise with a 4-star rating. If I make this again, I would at least double, and maybe triple the spices, garlic, and capers. It had good flavor, but not the flavor impact of a typical Chef John recipe. The only change I made was to use boneless, skinless chicken breast. I know this changes the flavor (and fat content), but it's the seasonings that need adjusting for my taste.
Incredibly flavorful! I made as directed using boneless chicken thighs and cooking the peppers with the onions (I like mine a little softer). I can't wait to eat the leftovers!
I made no changes in the recipe, no one liked this, at all. I won't make it again.
I don't know if this was the problem or not. I probably should have cut the whole recipe in half. When I defrosted my chicken, is what thin sliced breasts, and I used half the rice (Minute Rice). I was afraid it would be too much liquid so I used about half the broth and didn't add the extra water from the pan I cooked the chicken in. Cutting back on the liquid worked out, as far as the consistency of the dish, but maybe the olives and capers weren't diluted out enough and their flavor overpowered it.
This was WONDERFUL! Never tasted such delicious rice - I followed the recipe virtually verbatum - a tad less smoked paprika cause I had never used it before and 2 tablespoons seemed so much - Lots of prep work but I find it's best to measure everything out before you start - especially with so many ingredients. I bought little bowls for spice portions just for this purpose. I bought a cut up fryer and then cut the breast pieces each in half using kitchen shears and removing part of the ribs cage. That is what it looked like he'd done in the video. I did this to increase the pieces of white meat but mainly I was concerned about what what member said about her chicken not being done at the 30 min mark. So I browned as directed, added the water and set it aside and then made the rest, as Chef John did. Made sure my oven was fully preheated and brought my final mixture up to a full simmer before putting it in the oven. First time using my new porcelain glazed cast iron dutch oven (looks like the video ) I tested the chicken at 30 mins and it was over 165 - closer to 180.....I left the lid off for 5 more mins to brown a little more - but that probably dried my breast pieces a bit..... should have not done that. None the less - my husband and I had 2 large helpings and will definitely make this often.
I cooked this last night. It is a keeper. Great depth of flavor. I used all bone in thighs which for me is my favourite part of the chicken. I also went a little heavier on the cayenne. I like a little heat. Next time, and there will be a next time, I will use a little more salt. GREAT!
I really love this recipe. I’ve made it a few times now, it always comes out awesome and makes a ton of food. The only deviations I make from the recipe are using boneless skinless chicken thighs, no oil (the fat from the thighs provides plenty), I omit the water and instead of using all chicken broth I do a 1/2 and 1/2 mixture of beer and chicken broth to make it taste like Cuban pollo borracho, and lastly I add peas. Super tasty!
Pretty good dish. It could have used more flavor for my liking. I had to cook it longer for the rice also.
I never comment on a recipe. I have to tweak almost everything. This recipe was BOMB!
This was a hit! I used legs and thighs only and cooked them all the way through before adding them to the rice mixture, then cooked for 45 minutes. We loved it! Next time, I'll probably add some peas and a little more cayenne. One of my favorites so far. Thanks Chef John!
This sounds wonderful with good reviews but how long should I cook for with either brown or white/wild rice mix? I would have to leave out olives (ick!) and capers are iffy with hubby. I don't believe I would need to make other changes though. Thanks for any advice.
Rice was a little mushy for my taste - maybe I cooked to long. Prep was longer that 15 minutes.
Looks amazing. Cooking it for dinner tomorrow. Can I use chicken breasts instead?? And how do I cook them?
Rice was lovely. A bit spicy but we liked it. Didn't cook the chicken part. Only change was to add cooked chicken mince to rice mixture and cooked in rice cooker. The flavour really was nice. Didn't add capers or olives, but added diced celery instead. Thanks for a great recipe.
Awesome. Tasted and smelled great. Followed directions and recipe exactly and it turned out perfectly cooked.
Will make it again for sure. I didn't have the capers and red pepper...but the dish was loved anyway, so I'm sure would even be better. Perfect lazy Saturday dinner meal for my clan, one pot dish.
I used skinless chicken breast to cut down on the fat and my husband gaVe it an 8 out of 10! very good flavor
So freaking good! Just like my Portuguese VoVo used to make! But who are we kidding here? Every recipe I get from chef John is absolutely amazing:)
Just love Chef John and making his recipes. This was no exception.... our daughter in law is from Puerto Rico and I made this for our Sunday get together with the family. It was a winner. Even my husband who is a "regular meat and potatoes" guy loved it. Made it as written except for using just the chicken thighs. The rice and veggies were just perfect! Thank you Chef John for yet another.....
I just made this and thought it came out pretty darn good considering I'm a terrible cool and forgot the olives and capers....but my question is, once you bring the flame to a simmer, do you keep it on the stovetop while the rice cooks and then put it into the oven or do you place it in the oven right away and let the rice cool in the oven? I did the latter, not being sure, and had to cook if for almost triple the time. It still tastes great but would like to know for future reference.
This was a very savory change from our normal chicken and rice. The family gobbled it up. I did notice in the pic that it looks like black and pimento olives were used. I used just the green olives but next time will try perhaps a variety of olives.
5 star for flavor....4 for execution. A few things. ..add 1 cup water....put 1/2 over chicken as directed and another 1/2 cup over the rice mixture in addition to broth.....if not then as others mentioned,the rice will remain uncooked....also up the cooking time to at least 45 minutes....I omitted the capers...and substituted a little Chipotle chili pepper in place of cayenne and used regular paprika....delish
The flavors were good but it was nowhere near cooked after 30 minutes. After 45, the rice was still crunchy. Could be a good recipe if I figure out timing/temperature and liquid quantity.
This was amazing! I was craving my old saffron based chicken and rice, but decided to give this a go since I didn't have saffron on hand. It had depth thanks to the smoked paprika and touch of cayenne! I had to keep myself from a third helping :0)
Delicious! I halved the recipe - using 3 thighs - otherwise followed as directed. The ratios held up and cook time was just a bit shorter. Next time I might try adding more bell pepper to up the veggie content but really it was perfect as is. Thanks for another keeper Chef John!
So, so good! The flavors are just right and even delicious as leftovers. I used four thighs and four drumsticks since I couldn't find a cut up fryer in my small town, but they worked out perfectly. MMmmm....
An amazingly good recipe. I used two chicken breasts and reduced the ingredients by half except for the chicken broth. Also used Brown Basmati Rice. This one has gone into my 5-star Keeper List.
Followed recipe using 3.5 lbs of boneless skinless chicken thighs. Left out tomato paste cuz family member has allergy to tomatoes. Didn't miss it. I made it night before for next day dinner. Next day got phone call at work from granddaughter and her friends to tell me it was delicious and they wanted to let me know they loved it! Yep, it's a keeper!!
OMG - just made this tonight with shredded chicken and added corn and black beans - delicious! Chef John is my absolute favorite chef - his recipes are always dead on super. I'm sure this would be great with seafood too.
Fantastic. Great flavor. made it for the first time exactly as is. Everyone loved it. Co-workers sampled and loved it. Will make again!
We loved it, spicey and tons of flavor. I didn't have olives and added zucchini, other than that I followed the recipe
Excellent, easy to put together and very flavorful. Followed the recipe with one exception, didn’t have the olives so doubled the capers. Made half the recipe for three adults who are small portion eaters. We all enjoyed it..thanks, Chef John.
this was great. My housemate who has been a sous chef in 5 star restaurants said that it was that level of aroma and the flavor of the rice was amazing. (I overcooked the chicken a bit) I will cook it again.
This was delicious! My husband grew up in Puerto Rico and he rated it a “10”! Total comfort food! Even my 2 year old loved it. I used thighs and left out the cayenne bc my son was eating it. Still, it was sooo good!
By far my favorite dish so far on this website! I didn’t change one thing! Yummy!
This is absolutely delicious, I found myself liking it more and more with each bite. I followed the recipe to a tee, it was perfect.
My husband, who is Hispanic, thought the cumin was too overwhelming. The chicken was good, cooked for 45 minutes and it was perfect and so was the rice . I will make again but I will definitely cut back if not eliminate the cumin.
For some reason, neither of us loved this dish. It was OK, but more like something I'd throw together just to get food on the table. I generally like anything with green olives and capers, and I'm a big fan of Chef John, but I'll pass on this in the future. It looks like I'm in the minority, so go ahead and give it a try.
This dish rocks! I didn't make it exactly as the recipe called for only bc i didn't have all the exact ingredients. So instead of a whole chicken, I only had thighs. And I had no green peppers so just added red and yellow. Also I only had one cup white rice so I mixed in some brown rice and I guess it just requires longer to cook. But what a tasty delicious recipe! I will be definitely making this again!
My rice was really mushy. It did have really good flavor though. I would make it again but not put the rice in right away.
We really liked this dish but it needed just a bit more kick. I used drumsticks and added homemade, sun dried, yellow tomatoes. Other than that, I followed the recipe as written. I served this with jalapeno collard greens and we ended up mixing it with the rice on our plates. Yum! I'll definitely make it again. Thanks Chef John!
These flavors are wonderful! Love the brine of the olives and capers, just enough heat from the spices. For low carb people, use grated cauliflower instead of rice (cut back on the liquid) and omit the sugar. I used all thighs and per the recipe, they were perfect after 30 minutes.
This is a wonderful meal, and my whole family raved about it. I love the video to go along with it, it was so helpful. I did not add olives or capers because I personally don't like those flavors (although my husband would have loved those additions, I'm sure). Below are the changes I made, although not needed at all. Awesome recipe as is: -1- Used about 8 boneless, skinless chicken thighs because it's what I had on hand. I did brown them just like the recipe calls for. Turned out incredible moist. I think any kind of chicken would work. 2- Added freeze dried onion and garlic because again, it's what I had. Wonderful to have on hand for such times. 3- Regular Paprika because it's all I had, but smoked paprika is on the list and will be used next time. 4- No bell peppers because I didn't have any. But will add next time if I plan ahead. That's about it. The changes weren't enough to alter the flavoring or recipe all that much (I take that back. Olives and capers certainly would make this dish a totally different flavor. But it's incredible without those). My 19 and 22 year old kids, my husband, and I all loved this meal and wished we had more!!
I had to add an extra 15 minutes To get the rice cooked,. Overall, flavor was fantastic.
This was very good. My husband loved it! I did make a few small changes. I used a combination of chicken tenders and boneless, skinless chicken thighs in place of a whole chicken, I chopped the green olives because there's no way my picky family would have eaten them if they knew they were in there, and I added about 1/2 pound of thinly sliced smoked sausage with the peppers. I needed to bake the dish for 45 minutes before the rice was done and all the liquid was absorbed. It was a little soft for me (I prefer firmer rice), so I will either decrease the broth by 1/4 cup or bump up the rice a bit next time I make this. Thank you, Chef John.
Followed the recipe exactly It just wasn't something I liked at all. I must say that everything else I've made from Chef John's recipes have been great.
Homerun!! Takes a good bit of prep time, for a home cook, but 100% worth it. Made a couple of minor revisions, mostly to save a little work or add a titch more of a favored ingredient. Used an Olive Muffalata mix instead of cutting up green olives. Also, added an extra tablespoon of capers. Otherwise, as written. Truly a great dish. Will make again and again!! Thanks Chef John
I like the flavor of this dish and it was pretty easy to make. I needed an extra 30 min to prepare the ingredients. I omitted the olives and capers (not my favorite flavors) and instead of a green bell pepper I added a poblano pepper and anaheim pepper. I blackened both in the oven at a high broil and let it steam for 10 min ad took the skin off before chopping and adding to the mixture. I also usedboneless chicken thighs. Overall very good!
The flavor of this dish was really good! Only change I made was to use 1/2 white rice, 1/2 brown rice. Per other reviewers, I originally cooked for 1 hour. Took it out, and rice was not done! Bumped the temperature up to 400 and put back in for another 30 minutes. Rice was better, but still not done! Another 15 minutes, and it was edible, but still could have cooked for longer...That said, I don't think I recommend using brown rice, as it takes FOREVER...But, as I mentioned, the flavor was really good. Will make again either using all white rice, or by pre-cooking it.
I didn't make any changes. I will make this again, it was a little fatty maybe think about how to reduce this. Also cut the garlic up a little smaller, this wasn't the recipe's fault!
This was flavorful and very good. I did not have any green olives so I used sliced black olives (which I do not recommend as they did not blend well with other flavors). I also forgot the sugar and did not miss it. I used Uncle Ben's brown rice and it cooked up fine. I found that browning the chicken in oil over high heat was too hot, the chicken started turning too dark after a few minutes and then my smoke alarm went off. I think cooking over medium til browned would work fine. Enjoyed the flavors!
It is delicious! There is just to of us and my husband loves leftovers. But thought we would be eating it for at least four days. Cut recipe in half. Didn't have long grain white rice and used Uncle Ben's whole grain brown rice.
I thoroughly enjoyed this recipe. I had removed the sugar, and we hadn't noticed a difference... but you may not want to do that if acidity is something you are worried about in a dish. :) Unfortunately, and totally not the fault of this recipe, my husband does not like baked rice, of almost any kind, because he does not like the sticky texture. Oh boy! So, to make this recipe (which is one of my personal favorites!) I am going to try something totally crazy... like unhulled (not pearled) barely, which should keep its shape... or something like it... I may even try quinoa since its cooking time is roughly the same as white rice (but might still be tricky because it technically has a different liquid ratio) Oh well, again not the fault of this recipe, purely the preferences in texture of my hubby!
Perfect flavor! I followed the recipe as it is written. I added peas with the chicken broth. It is not too sweet, spicy, or uncooked. We will definitely be making this again
I’ve had this in the oven for over 45 minutes and the rice is still crunchy. The flavor is good, but this is not a work night recipe. The prep time was much more than 15 minutes.
