Subscribe to Chef Jean-Pierre Newsletter

Check Out Online Store

Let's Go!

 

Chicken and Rice Recipe For The Perfect Go-To Meal

 
Chicken and Rice RecipeChicken 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.
Jump to Printable Recipe

 

 

Printable Recipe

Chicken with Rice

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.

Notes

For the Staub French Pot:  click here
For the Woll Non-Stick Fry Pan:  click here
For the Garlic Olive Oil:  click here
For the Scraper / Chopper:  click here
For the Laser Thermometer:  click here
For a Signed Chef Jean-Pierre Cookbook:  click here

 

Please be sure to share this recipe with friends and family! Thank you!

 

Chef Jean Pierre Email Pop-Up

Join the Chef Jean Pierre community!

Get his Best Recipes and Product Offers Delivered Right to Your Inbox!

 

Top of Form

Sign Up Today!

Bottom of Form

By signing up, I agree to the Terms & to receive emails from ChefJeanPierre.com

Thank You! You have been successfully subscribed!

Pin It on Pinterest