One-pot Paprika Chicken and Rice

Perfectly cooked, juicy chicken and fluffy, garlicky tomato rice all in one-pan? Yes, it’s absolutely possible! This One-pot Paprika Chicken and Red Rice is so simple and delicious—perfect for busy weeknights. I make it at least once every two weeks because of how little effort it requires. One-pan + minimal washing up = victory!

The chicken is marinated in a medley of spices before being seared until golden and added back to the pan with uncooked rice and stock. It all cooks, covered, for 45 minutes, allowing the rice to absorb all those delicious flavours while the chicken turns juicy and tender. Pair it with a simple cucumber salad with a sour cream dressing, or serve it with your favourite veggies (steamed greens or a basic green salad are always great choices).

What can I serve with One-pot Paprika Chicken and Red Rice?

This meal pairs well with just about anything! The suggested cucumber and sour cream salad is a refreshing addition, but you could also serve it with steamed greens like broccoli, broccolini (tenderstem broccoli), green beans, snow peas (mangetout), or kale. A fresh green salad or roasted vegetables (cauliflower, broccoli, pumpkin/butternut squash, zucchini/courgette, eggplant/aubergine, Brussels sprouts, or bell peppers/capsicum) would be great too. For an extra creamy option, a dollop of Greek yoghurt or tzatziki works beautifully, as would a sprinkle of creamy feta cheese!

Can I use chicken thigh fillets instead of bone-in chicken thigh cutlets?

Yes! Whole chicken thigh fillets can be used in this One-pot Paprika Chicken and Red Rice. Sear the chicken thigh fillets as per the recipe and then set aside. Follow the recipe, but do not return the chicken thigh fillets to the pan. Cook the rice, covered, for 20 minutes first, and then add the chicken thigh fillets. Cook for a further 15 minutes, covered. Then, cook for an additional 10 minutes uncovered, and finally leave to stand for 10 minutes before serving, as per the recipe.

Can I use brown rice instead of white rice?

Yes, but you’ll need to adjust the cooking time. Brown rice takes longer to cook, so increase the oven cooking time by 15-20 minutes, and add 1 additional cup of chicken stock (4 cups total). Make sure the rice is cooked through before serving.

How can I spice it up?

Add ½ tsp of cayenne pepper or dried chilli flakes to the chicken marinade, or finish with a sprinkle of dried chilli flakes or a drizzle of chilli oil.

If you loved this one-pan recipe, I think you’ll love:

One-pan Chicken and Garlic Rice
Marry Me Chicken Risoni (Orzo)  
Cheesy Chicken and Broccolini Rice 
One-pan Lemon Garlic Chicken and Potatoes
One-pan Lemon Herb Chicken Rice (with Chicken Breast!)

One-pot Paprika Chicken and Red Rice

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4.8 from 4 reviews

This One-pot Paprika Chicken and Red Rice is a weeknight dream! Juicy chicken thighs are marinated in simple spices, seared to perfection, then simmered with tomato paste and stock until the rice is fluffy and full of flavour. A no-fuss, one-pan meal that’s both quick and easy. Serve it with a fresh cucumber salad or your favourite veggies.

• Total Time: 55 mins
• Yield: 4 1x

Ingredients

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Chicken

• 1.2 kg bone-in chicken thigh cutlets, skin on (5–6 chicken thigh cutlets)
• 2 tbsp olive oil
• 1 tbsp dried herbs (oregano, thyme or Italian herb mix)
• 1 tbsp sweet paprika
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp cracked black pepper
• ½ tsp salt
• 1 onion, finely diced
• 4 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 1 ½ cups (300 g) white rice (jasmine or basmati)
• 3 cups (24 fl oz) chicken stock
• Fresh coriander/cilantro or parsley, roughly chopped, to serve (optional)

Cucumber salad 

• 3 Lebanese/Persian cucumbers, sliced thinly
• Juice of ½ a lemon
• ½ tsp salt 
• ½ tsp freshly cracked black pepper 
• 3 tbsp sour cream

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Instructions

1. Preheat the oven to 180°C/350°F (all oven types).
2. In a large bowl, coat the chicken with olive oil, dried herbs, sweet paprika, onion powder, smoked paprika, black pepper, and salt. Use your hands to ensure even coverage.
3. In an oven-safe, heavy-based skillet, sear the chicken on medium heat for 3–5 minutes until golden and crispy. Set aside.
4. In the same pan, add the onion and garlic (see note 2 if the pan is sticky). Cook for 1–2 minutes until softened. 
5. Add the tomato paste and rice, stirring to combine. Pour in the chicken stock.
6. Return the chicken to the pan, ensuring the skin is facing up. Cover the pan tightly with a lid or foil. Bake for 35 minutes in the oven.
7. Remove the cover and bake for another 10 minutes. Allow the dish to rest, covered, for 10 minutes before serving, and top with fresh herbs if using.
8. To make the cucumber salad, combine all ingredients and serve with the chicken and rice.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – This recipe is not suited for chicken breast (it will dry out). A great substitute is boneless chicken thigh fillets, which will cook faster. Add them to the rice 20 minutes into baking.

Note 2 – If the pan is sticky after searing the chicken, deglaze it by adding 1/4 cup of water over high heat, scraping up the crispy bits. Continue with the recipe as directed.

MAKE AHEAD

Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 50 mins
• Category: Chicken, One-Pot Meal, Chicken Paprika, One-Pot Chicken
• Method: deep pan
• Cuisine: Mediterranean