One-pot Paprika Chicken and Rice

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Perfectly cooked, juicy chicken and fluffy, garlicky tomato rice all in one-pan? Yes, it’s absolutely possible! This One-pot Paprika Chicken and 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! I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

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 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 capsicum/bell peppers) 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!

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

Yes! Whole boneless chicken thighs can be used in this One-pot Paprika Chicken and Rice. Sear the chicken thighs as per the recipe, then set aside. Follow the recipe, but do not return the chicken thighs to the pan. Cook the rice, covered, for 20 minutes first, and then add the chicken. 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 (250 ml) of chicken stock (4 cups/1 litre total). Make sure the rice is cooked through before serving.

How can I spice it up?

Add ½ teaspoon of ground cayenne pepper or dried chilli (red pepper) 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:

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One-pan Lemon Herb Chicken Rice (with Chicken Breast!)

One-pot Paprika Chicken and Rice

Author: Nicole

4.7 from 7 votes

“This is so delicious. I’ve made it a number of times, it’s always a winner.”

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This One-pot Paprika Chicken and 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.

Prep 5 minutes mins

Cook 50 minutes mins

Total 55 minutes mins

Servings: 4

Ingredients

1x2x3x

CHICKEN

• ▢ 1.2 kg (2½ lb) bone-in chicken thigh cutlets, skin on (5–6 chicken thigh cutlets) (see note 1)
• ▢ 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 freshly cracked black pepper
• ▢ ½ tsp sea salt flakes
• ▢ 1 onion, finely diced
• ▢ 4 garlic cloves, finely chopped
• ▢ 2 tbsp tomato paste
• ▢ 300 g (10½ oz) white rice (jasmine or basmati)
• ▢ 750 ml (3 cups) chicken stock (see note 2 about gluten-free)
• ▢ Fresh coriander (cilantro) or flat-leaf (Italian) parsley, roughly chopped, to serve (optional)

CUCUMBER SALAD

• ▢ 3 Lebanese (short/Persian) cucumbers, finely sliced
• ▢ 1 lemon, juiced
• ▢ ½ tsp sea salt flakes
• ▢ ½ tsp freshly cracked black pepper
• ▢ 3 tbsp sour cream

Equipment

• ▢
  Large Wooden Spoon
• ▢
  Tongs

Instructions

Cook Mode(keeps your screen active)

• Preheat the oven to 180°C (350°F) (all oven types).
• 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.
• In an oven-safe, heavy-based frying  pan, sear the chicken on medium heat for 3–5 minutes until golden and crispy (see note 3). Set aside.
• In the same pan, add the onion and garlic (see note 2 if the pan is sticky). Cook for 1–2 minutes until softened. 
• Add the tomato paste and rice, stirring to combine. Pour in the chicken stock.
• 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.
• 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.
• To make the cucumber salad, combine all ingredients and serve with the chicken and rice.

Nutrition information

Nutrition Facts

One-pot Paprika Chicken and Rice

Amount per Serving

Calories

745

% Daily Value*

Fat

 

23

g

35

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.03

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

11

g

Cholesterol

 

184

mg

61

%

Sodium

 

1124

mg

49

%

Potassium

 

1365

mg

39

%

Carbohydrates

 

87

g

29

%

Fiber

 

6

g

25

%

Sugar

 

11

g

12

%

Protein

 

48

g

96

%

Vitamin A

 

1855

IU

37

%

Vitamin C

 

27

mg

33

%

Calcium

 

152

mg

15

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

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

Note 2 – Although stock is usually gluten-free, always check the label on the packet to be 100% sure.

Note 3 – If the pan is sticky after searing the chicken, deglaze it by adding ¼ cup (60 ml) of water over high heat, scraping up the crispy bits. Continue with the recipe as directed.

MAKE AHEAD

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

LEFTOVERS

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

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Course entrees, Main Course

Cuisine European