Rice With Chicken
A hearty rice dish featuring tender chicken, smoky ham, bacon, fresh vegetables, and rich flavors, perfect for family dinners or special gatherings.
Ingredients
- 2 1/2 lb. chicken, cut in pieces ⓘ
- 2 cloves garlic, minced or crushed ⓘ
- 1/2 tsp. pepper ⓘ
- 1/2 tsp. oregano ⓘ
- 1 Tbsp. salt ⓘ
- 1/4 lb. ham, cut in small pieces ⓘ
- 2 oz. bacon, cut in small pieces ⓘ
- 2 fresh tomatoes, cut in pieces ⓘ
- 1 green pepper, cut in pieces
- 1 onion, cut in pieces ⓘ
- 1/2 cup oil and achote ⓘ
- 1 Tbsp. capers ⓘ
- 1/2 cup olives, cut up ⓘ
- 1 1/2 cups rice ⓘ
- 3 cups boiling hot water ⓘ
- 4 pimentos for topping ⓘ
- 1 cup green peas for decoration ⓘ
Instructions
- Season the chicken with pepper, salt, oregano, and minced garlic.
- Stir-fry the ham and bacon until cooked.
- Add all remaining ingredients, including the chicken, and stir-fry for half an hour.
- Mix in the uncooked rice with the stir-fried ingredients.
- Add boiling hot water (3 cups) and bring to a boil, then cover.
- Cook until the water is absorbed and the rice is soft, turning the rice over once during cooking.
- Top with pimentos and decorate with green peas before serving.
Tips & Substitutions
For added flavor, marinate the chicken overnight with the seasonings. If you don't have achote oil, you can use regular vegetable oil with a pinch of paprika for color. Substitute the ham with smoked sausage or turkey for a lighter option. For a vegetarian version, omit the meats and add more vegetables like zucchini or mushrooms, inspired by Worry Free Vegetable.
Serving Suggestions
Serve this dish with a side of crusty bread or a fresh green salad to balance the flavors. A light white wine pairs beautifully with Rice With Chicken, enhancing the dish's savory notes. For extra color and texture, consider serving with a side of grilled vegetables or a simple cucumber salad to complement the richness of the rice.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water to prevent the rice from drying out and microwave in short intervals, stirring occasionally, until heated through. You can also reheat on the stovetop over low heat, adding a bit of oil if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Rice With Chicken contains roughly 2048 calories, with 12g protein, 45g carbohydrates, and 206g fat. It is an excellent source of vitamin C (65% of the Daily Value), protein (24% of the Daily Value), and dietary fiber (20% of the Daily Value). Note that it is relatively high in sodium, at 2180mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it requires a longer cooking time and more water. Adjust the boiling water to about 4 cups and cook until the rice is tender. Brown rice will add a nuttier flavor and more fiber to the dish.
What can I substitute for olives?
If you don't like olives, you can omit them or replace them with capers for a briny flavor. Alternatively, diced artichoke hearts or pickles can add a similar tanginess without the olive taste, allowing you to customize the dish to your preference.
How can I make this dish spicier?
To add some heat, incorporate diced jalapeños or a dash of hot sauce when cooking. You could also sprinkle in some cayenne pepper along with the other spices. For an inspired twist, try adding a few dashes of hot sauce similar to what's used in New Orleans Chicken Creole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).