One-pot Paprika Chicken and Rice
Servings: 4
Calories: 745kcal
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.
Ingredients
CHICKEN
- 1.2 kg 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 white rice (jasmine or basmati)
- 750 ml 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
Instructions
- 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.
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.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.
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