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One Pot Crispy Chicken and Red Rice Recipe

One-pot Paprika Chicken and Red Rice

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4.8 from 5 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

Scale

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

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

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

Find it online: https://simplehomeedit.com/recipe/one-pot-crispy-chicken-and-red-rice/