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Rice with Chicken Mom's Way

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  • 2 Tbsp. vegetable oil, divided
  • 6 bone-in, skinless chicken thighs
  • 2 Tbsp. Knorr® Chicken flavor Bouillon, divided
  • 2 medium red bell peppers or green bell peppers, chopped
  • 1 medium onion, chopped
  • 1 cup regular rice or converted rice
  • 2 cloves garlic, finely chopped
  • 2 cups water
  • 1 cup green peas, thawed
  • 1/3 cup sliced pimiento-stuffed olives
  • 2 Tbsp. ketchup



Amount per serving

Calories from Fat100
Total Fat11g
Saturated Fat1.5g
Trans Fat0g
Total Carbs35g
Dietary Fiber10g
Vitamin C940%
Vitamin A280%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat 1 tablespoon oil 12-inch skillet over medium-high heat and cook chicken with 1 tablespoon Knorr® Chicken flavor Bouillon, turning once, 6 minutes. Remove chicken and set aside.
  • 2 Add remaining oil to same skillet and cook red peppers and onion over medium heat, stirring occasionally, 5 minutes or until crisp-tender. Add rice and garlic and cook, stirring frequently, 2 minutes or until rice is golden. Add water, chicken and remaining Bouillon and bring to a boil over high heat. Reduce heat to medium-low and simmer covered 20 minutes. Remove chicken and set aside. Cook rice an additional 10 minutes or until rice is tender.
  • 3 Meanwhile, shred chicken and discard bones. Stir chicken, peas, olives and ketchup into skillet. Cook covered 5 minutes or until liquid is absorbed. Garnish, if desired, with chopped fresh cilantro.