Rating: 3.5 stars
132 Ratings
  • 5 star values: 10
  • 4 star values: 91
  • 3 star values: 12
  • 2 star values: 14
  • 1 star values: 5


Credit: José Picayo

Recipe Summary

15 mins
1 hr 10 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat the oil in a Dutch oven or large saucepan over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. In 2 batches, brown the chicken, 5 to 7 minutes per side; transfer to a plate.

  • Add the onion and bell pepper to the drippings in the Dutch oven and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the rice, broth, thyme, and chicken. Bring to a boil, reduce heat, and simmer, covered, until the chicken is cooked through, the rice is tender, and most of the liquid is absorbed, 20 to 25 minutes.

  • Remove the Dutch oven from heat. Transfer the chicken to a plate. Fold the peas and olives into the rice and let sit, covered, for 5 minutes. Serve with the chicken.

Nutrition Facts

672 calories; fat 30g; saturated fat 7g; cholesterol 143mg; sodium 756mg; protein 46g; carbohydrates 51g; sugars 5g; fiber 3g; iron 5mg; calcium 52mg.