Name: Chicken with Rice
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

Chicken and Rice Recipe For The Perfect Go-To Meal

Chicken and Rice Recipe 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.
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Printable Recipe

Chicken with Rice

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Servings 4 Servings

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

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.