One Pot Crispy Chicken and Red Rice
- 1.2kg 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
- 1/2 tsp smoked paprika
- 1/2 tsp cracked black pepper
- 1/2 tsp salt
- 1 onion, finely diced
- 4 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 1.5 cups white rice (jasmine or basmati)
- 3 cups chicken stock
- Fresh coriander or parsley, roughly chopped to serve (optional)
- Preheat oven to 180°C fan-forced.
- Place the chicken in a large bowl. Add the olive oil, dried herbs, sweet paprika, onion powder, smoked paprika, pepper and salt. Use your hands to evenly coat the chicken in the marinade.
- In an oven-safe, heavy-based casserole pot, sear the chicken on medium heat for 3-5 minutes until it is golden and crispy on the outside, set aside.
- To the same pan, add the onion and garlic (is your pan really sticky? See note 1). Cook 1-2 minutes until soft. Add the tomato paste and rice. Stir to combine. Add the chicken stock.
- Return the chicken to the pot ensuring the chicken skin is facing up. Put the lid on or cover the pan tightly with foil (use two layers if you need). Cook in the oven for 35 minutes.
- Remove the lid, cook in the oven for a further 10 minutes.
- Let it stand a further 10 minutes before eating, top with coriander or parsley if using.
Note 1 – If there is caramelised residue and oil in the pan after searing the chicken, you can leave it in the pan (it’s extra flavour!) otherwise if you prefer, use paper towel to drain the oil and wipe the pan clean. If the pan is too sticky to continue cooking the onion, while on high heat, add 1/4 cup of water to the pan and use a spoon to help scrape up all the crispy bits. Continue cooking as per the recipe.
Does this recipe work with chicken breast or chicken thigh fillet? This recipe does not work with chicken breast (it will dry out) but does work with chicken thigh fillet. Boneless chicken thigh will cook at a quicker rate, so I recommend adding it to the rice 20 minutes into the baking time.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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