One Pot Crispy Chicken and Red Rice Recipe

Perfectly cooked, juicy chicken and fluffy, garlicky tomato rice all in the one pan? Yes, it is 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 very little effort it requires. One pan + minimal washing up = victory! The chicken is marinated in a medley of simple spices before being seared until golden and added back to the pan with uncooked rice and stock. It cooks, covered, for 45 minutes, the rice soaks up all of the delicious flavours and the chicken is juicy and tender every single time. A simple side of cucumber salad with a sour cream dressing accompanies it beautifully, but this meal works well served with any vegetables you like (steamed greens or a simple green salad always work a treat).  

Can you make One Pot Paprika Chicken and Red Rice ahead of time?

One Pot Paprika Chicken can be made ahead of time and refrigerated for up to 3 days. Reheat in the microwave.

Is One Pot Paprika Chicken and Red Rice suitable for leftovers?

One Pot Paprika Chicken and Red Rice is not suitable to freeze but can be refrigerated for up to 3 days. Reheat in the microwave.

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 as per the recipe and then add the chicken thigh fillets. Cook for a further 15 minutes, covered. Cook for a further 10 minutes, uncovered and then finally, leave to stand for 10 minutes before serving, as per the recipe.

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One Pot Crispy Chicken and Red Rice Recipe

One Pot Paprika Chicken and Red Rice

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4.7 from 3 reviews

  • Total Time: 55 mins
  • Yield: 6 1x




  • 1.2 kg bone-in chicken thigh cutlets,  skin on (56 chicken thigh cutlets)
  • 2 tbsp olive oil
  • 1 tbsp dried herbs (oregano, thyme or Italian herb mix)
  • 1 tbsp 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
  • 1.5 cups (300 g) white rice (jasmine or basmati)
  • 3 cups 924 fl oz) chicken stock
  • Fresh coriander/cilantro or parsley, roughly chopped, to serve (optional)

Cucumber salad 

  • 3 Lebanese/Persian cucumbers, sliced thinly
  • Juice of 1/2 a lemon
  • ½ tsp salt 
  • ½ tsp freshly cracked black pepper 
  • 3 tbsp sour cream


  1. Preheat the oven to 180°C/350°F (all oven types).
  2. Place the chicken in a large bowl. Add the olive oil, dried herbs of choice, paprika, onion powder, smoked paprika, pepper and salt. Use your hands to evenly coat the chicken in the marinade.
  3. In an oven-safe, heavy-based skillet, sear the chicken on medium heat for 3-5 minutes until it is golden and crispy on the outside. Set aside.
  4. To the same pan, add the onion and garlic (if your pan is sticky, see note 2). Cook for 1-2 minutes until softened. Add the tomato paste and rice. Stir to combine. Add the chicken stock.
  5. 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.
  6. Remove the lid and cook in the oven for a further 10 minutes.
  7. Let it stand a further 10 minutes before eating, and top with coriander or parsley if using.
  8. To make the cucumber salad, combine all the ingredients and allow to sit for 10 minutes before serving. 


Note 1 – This recipe is not suited to chicken breast (it will dry out), but a great substitute is boneless chicken thigh fillet. Boneless chicken thighs will cook at a quicker rate. Add the chicken thighs to the rice 20 minutes into the baking time.


Note 2 – If there is caramelised residue and oil in the pan after searing the chicken, leave it in the pan (it’s extra flavour). Otherwise, use a paper towel to drain the oil and wipe the pan clean if preferred. 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.


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


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