Chicken and Rice

A simple and delicious recipe that has everything in one pot.

30 Minutes
1 Hour


  • 1/2 teaspoons (2.5 ml) crushed red pepper flakes 
  • 1 1/2 tablespoons (23 ml) paprika 
  • 1 cup (240 ml) water 
  • 1 can (10 oz) Golden Mushroom Campbell's soup 
  • 1 cup (240 ml) white rice uncooked 
  •  skin-on chicken (3-4 breasts or 5-6 thighs) 
  •  salt 
  •  pepper 
  • 3 1/2 tablespoons (53 ml) butter 
  • 1 1/2 tablespoons (23 ml) extra virgin olive oil 


Cast Iron Skillet

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The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 375°F/190°C.

Step 2

Rinse your chicken under cold water and pat dry with paper towels. Trim any excess skin or fat. Season your chicken with salt & pepper to taste. Add the extra virgin olive oil to a hot pan over medium-high heat on the stove. Add the chicken, skin side down. You want to brown the chicken, not cook it all the way through. This takes approx 4-5 minutes. Once you have reached the desired color, remove from the pan and set aside.

Step 3

In a mixing bowl, add the rice, water, soup mix, crushed red pepper flakes, paprika and salt & pepper to taste. Mix thoroughly. Add the rice and liquid mixture to a cold cast iron skillet. Using the back of a mixing spoon, spread the rice in the pan evenly.

Step 4

Arrange your chicken on top of the rice mixture. Place a 1/2 pat of butter on each piece on chicken. Use more butter for larger pieces of chicken.

Step 5

Place the skillet with the mixture on the Big Green Egg and cook for 40-50 minutes checking occasionally. Cook until the rice is tender.

Step 6

Plate and serve!

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