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Chicken and Rice Recipe For The Perfect Go-To Meal
Chicken and rice is one of those classic combos that just never gets old. It’s a go-to meal when you need something hearty and tasty, but don’t want to spend a lot of time or money on ingredients. This recipe is the perfect solution. It’s packed with flavor, thanks to a few simple seasonings, and it comes together in just one pot for easy cleanup. Plus, it’s budget-friendly and super delicious, so you can make it again and again without breaking the bank.
So what are you waiting for? Give this Chicken and Rice Recipe a try tonight! You’ll be glad you did.
Chicken and Rice Recipe
Hello friends, today I'm going to share with you how to make a fantastic Chicken and Rice Recipe! Super delicious and I'm sure once you make this recipe once, you are going to want to make it over and over again! Your family is going to love it, so what are we waiting for? Let's make it!
Recipe Video
Recipe Ingredients
- 2 tablespoons Sweet Butter
- 2 tablespoons Olive Oil the Chef used his Garlic Olive Oil in this recipe
- 4 Chicken Thighs and 4 Legs, bone-in and skinless (you may use bone in breasts)
- I large Onion diced, you should have about 1 ½ cup diced
- 3 cups Long Grain Rice
- 2 mixed colors Bell Peppers cut into small julienne or dice
- 8 small Whole Garlic Cloves
- 1 tablespoon Sweet Paprika
- 1 tablespoon Herb De Provence or your favorite dried herbs blend
- 1 dash or more if you like it hot Cayenne
- 1 x 28 ounces squeezed, rough chopped Peeled Tomatoes
- 6 cups Chicken Stock
- 1 Bay Leaf
- 2 tablespoons Fresh Cilantro chopped
- 1 cup stuffed Green Olives
- Salt and Pepper to taste
Recipe Instructions
- In a large sauté pan, heat 2 tablespoons butter when LIGHT golden brown. Brown the chicken pieces until golden on all sides. Reserve the chicken.
- In a Dutch oven, heat 2 tablespoons olive oil. Add the onions and sauté until golden brown. Add the rice and sauté it for a few minutes. Add peppers, salt and pepper, the garlic, and when fragrant, add the Paprika, Cayenne, dried Herbs. Add the chicken pieces and chicken stock. Bring to a simmer and reduce the heat immediate to make sure it does not stick to the bottom.
- Cook slowly for about 30 to 45 or until chicken comes off the bone easily and the rice of cooked. Adjust seasoning with salt and pepper to taste if necessary.
- Sprinkle with finely chopped fresh cilantro.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Going to make this tonight. Looking forward to it. For a future recipe, how could you incorporate quail?
The printed instructions omitted the adding of the can of tomatoes, and stated to add the peppers after the rice. It is cooking now on the stove so I look forward to the meal!
This is awesome. Virtually foolproof. Mine turned out perfectly.
👏👏👏👍😊