Chef John's Chicken and Rice Recipe

Recipesfull introduces to you: Spanish Recipes. (Chef John's Chicken and Rice Recipe). 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.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Chef John's Chicken and Rice Recipe

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

Shrimp Pil Pil

World Cuisine

Directions

Step 1

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

Step 2

Season chicken pieces all over with salt and black pepper.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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).

Nutritional Information

Chef John's Chicken and Rice Recipe

Servings Per Recipe:8

Calories: 474.1

% Daily Value *

Protein: 28.9g 58%

Carbohydrates: 45.1g 15%

Dietary Fiber: 2.4g 10%

Sugars: 4.2g

Fat: 19.1g 29%

Saturated Fat: 4.3g 22%

Cholesterol: 77.2mg 26%

Vitamin A Iu: 1880.1IU 38%

Niacin Equivalents: 13.3mg 102%

Vitamin B6: 0.5mg 29%

Vitamin C: 35.7mg 60%

Folate: 126.6mcg 32%

Calcium: 55.5mg 6%

Iron: 4.7mg 26%

Magnesium: 47.2mg 17%

Potassium: 441.8mg 12%

Sodium: 1329.2mg 53%

Thiamin: 0.4mg 37%

Calories From Fat: 172

*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.