Chicken and Rice Chicken and Rice

Chicken and Rice


Servings: 6
5 from 1 vote


  • 3 skinless leg quarters
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp ground fennel
  • 1 tsp black pepper
  • ½ tsp poultry seasoning
  • 1 tsp salt
  • 1 ½ tsp olive oil
  • 1 cup onions and peppers
  • 3 cups chicken broth
  • 2 cups rice
  • 1 tsp saffron
  • 1 chicken bouillon
  • Parsley to garnish


  • In a small bowl mix onion powder, garlic powder, paprika, ground fennel, black pepper, poultry seasoning and salt. Season chicken with half of seasoning mix and then let marinate for at least half an hour.
  • In a pan add olive oil and when the oil is hot, brown chicken pieces on both sides then remove from the pot.
  • Add chopped onion and peppers and sauté for 2-3 minutes. Mix saffron with chicken broth then add to the pot. Bring to a boil then stir in rice, chicken bouillon and other half of seasoning.
  • Place chicken on top of the rice then cover and lower heat to a simmer.
  • Cook for 20-25 minutes until the chicken and rice is cooked. Remove from heat and garnish with chopped parsley.


Course: Uncategorized
Author: Jehan Powell