Chicken & Rice

Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

Chicken & Rice Recipe by Mr. Make It Happen

Mr. Make It Happen Chicken & Rice – Money Shot
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Curry Chicken & Rice Recipe Introduction:

In the world of comfort food, few dishes are as universally beloved as chicken and rice. Whether enjoyed as a cozy weeknight dinner, a comforting meal to soothe the soul, or a celebratory feast with loved ones, chicken and rice holds a special place in the hearts and palates of people around the globe. In this blog post, we’ll dive into the rich history, endless variations, and enduring appeal of this timeless culinary duo.

A Staple of Many Cultures:

Chicken and rice is a dish that transcends borders and cultures, with variations found in cuisines around the world. From Spanish arroz con pollo to Indian biryani, and from Chinese fried rice to Middle Eastern kabsa, each culture has its own unique take on this classic combination. Despite the differences in ingredients and preparation methods, the essence of chicken and rice remains the same – a comforting and satisfying meal that nourishes both body and soul. Today we are exploring a recipe more in line with arroz con pollo.

A Perfect Marriage of Flavors

At its core, chicken and rice is a simple yet satisfying dish that brings together tender, juicy chicken and fluffy, aromatic rice in perfect harmony. The chicken provides protein and flavor, while the rice serves as a neutral canvas, soaking up the delicious juices and spices of the dish. Together, they create a symphony of flavors and textures that is both comforting and deeply satisfying.

For this recipe, I prefer to use Bone in, Skin on, Chicken Thighs. The toughest part about this recipe is ensuring your skin doesn’t get rubbery or burn during the searing process. I have a couple of tips below that will help you overcome both of those pain points.

First things first.. Clean up your thighs by removing any excess skin or fat that’s unwanted. Next, I like to use my fingers to get some separation between the skin and meat. I want to season underneath the skin to ensure maximum flavor absorption. This will also prevent the skin from burning. I will season the skin with JUST salt, so that it gets a beautiful golden brown color and maintain a crispy texture.

As for the seasoning, I like to use my All Purpose and some Adobo for the chicken. The sazon will be reserved for the rice.

Heat your skillet over medium high heat and add some avocado oil. Lay the chicken thighs skin side down first and allow the skin to get brown and crispy. Flip the chicken and sear the other side for about 3-4 minutes. Once you have the color you’re looking for, remove the chicken.

Next we are going to add in our diced onions and bell pepper. Cook this on medium heat until the veggies begin to soften.

Season with Sazon, adobo, chicken bouillon powder, and add 2 tbsps of tomato paste. Give this a mix to combine and then add in the rice. Allow the rice to toast for 2-3 minutes and begin to absorb some of the flavor before adding chicken broth.

Add Oregano and Cayenne Pepper. You can also add in things like smoked paprika etc for added flavor.

Add in your chicken broth and bring to a boil and then reduce to a simmer. Add back in the chicken and cover with a lid for about 25 minutes or until the rice is fully cooked and chicken registers 165 degrees internal temp.

In a world filled with fast food and convenience meals, Arroz con Pollo stands out as a timeless classic that celebrates the rich culinary heritage of Latin America. With its vibrant flavors, wholesome ingredients, and soul-satisfying appeal, Arroz con Pollo is sure to become a favorite in your home. So why not embrace the warmth and flavor of this beloved dish and make it a regular part of your culinary repertoire? With its endless variations and endless possibilities, Arroz con Pollo is a culinary journey worth savoring.

Mr. Make It Happen Chicken & Rice – Money Shot

Chicken & Rice

By: Mr. Make It Happen
Servings: 6 people
Prep: 25 minutes
Cook: 25 minutes
Searing Chicken Thighs: 10 minutes
In the world of comfort food, few dishes are as universally beloved as chicken and rice. Whether enjoyed as a cozy weeknight dinner, a comforting meal to soothe the soul, or a celebratory feast with loved ones, chicken and rice holds a special place in the hearts and palates of people around the globe. In this blog post, we'll dive into the rich history, endless variations, and enduring appeal of this timeless culinary duo.

Equipment

  • 1 Mr. Make It Happen Skillet or preferred skillet
  • 1 Measuring Cup
  • 1 Baking Sheet
  • 1 Mr. Make It Happen Chef Knife or preferred Knife
  • 1 Cutting Board

Ingredients 

Protein

  • 2-3 lbs Bone-in Skin On Chicken Thighs

Dry Ingredients

  • 1.5 tsps Dried Oregano, or italian seasoning
  • 2 cups Long Grain White Rice, sub cauliflower rice for keto
  • 1 tbsp Better than Bouillon Chicken Base
  • salt, pepper, garlic, onion powder, cayenne, smoked paprika,adobo, sazon is optional but recommended

Wet Ingredients

  • Avocado Oil
  • 4 cups Chicken Broth/Stock
  • 2 tbsps Butter

Produce

  • 1 Onion
  • 1 Red and Green Bell Pepper
  • 3 cloves of Garlic
  • Fresh chopped parsley
  • Fresh thyme
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • First things first.. Clean up your thighs by removing any excess skin or fat that’s unwanted. Next, I like to use my fingers to get some separation between the skin and meat.
  • As for the seasoning, I like to use my All Purpose and some Adobo for the chicken. The sazon will be reserved for the rice.
  • Heat your skillet over medium high heat and add some avocado oil. Lay the chicken thighs skin side down first and allow the skin to get brown and crispy.
  • Flip the chicken and sear the other side for about 3-4 minutes. Once you have the color you’re looking for, remove the chicken.
  • Next we are going to add in our diced onions and bell pepper. Cook this on medium heat until the veggies begin to soften.
  • Season with sazon, adobo, chicken bouillon powder, and add 2 tbsps of tomato paste. Give this a mix to combine and then add in the rice.
  • Allow the rice to toast for 2-3 minutes and begin to absorb some of the flavor before adding chicken broth.
  • Add Oregano and Cayenne Pepper. You can also add in things like smoked paprika etc for added flavor.
  • Add in your chicken broth and bring to a boil and then reduce to a simmer. Add back in the chicken and cover with a lid for about 25 minutes or until the rice is fully cooked and chicken registers 165 degrees internal temp.

Video

Notes

I like to use my fingers to get some separation between the skin and meat. I want to season underneath the skin to ensure maximum flavor absorption. This will also prevent the skin from burning. I will season the skin with JUST salt, so that it gets a beautiful golden brown color and maintain a crispy texture.

Additional Info

Course: Chicken Recipes, Comfort Food, Main Course
Cuisine: Indian

Find more recipes…

You Might Also Like:

About Matt Price

I’m Matt Price – A self taught “Home Chef”, or “Internet Chef”, lol, from Virginia. I’m super passionate about cooking and sharing recipes and techniques to elevate home cooking. Too many of us have drifted away from the kitchen – and my goal is to change that! Let’s Make It Happen.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating