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One-pot Paprika Chicken and Rice Recipe

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★★★★★

4.6 from 112 reviews

A hearty and flavorful one-pot meal featuring tender bone-in chicken thigh cutlets seasoned with smoky paprika and aromatic herbs, cooked together with fluffy white rice in a rich tomato and garlic-infused chicken stock. Served alongside a refreshing cucumber salad dressed with lemon juice and sour cream, this dish is perfect for an easy yet impressive dinner.

Ingredients

Scale

Chicken and Rice

  • 1.2 kg (2 lb 10 oz) bone-in chicken thigh cutlets, skin on (5–6 pieces)
  • 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 (concentrated puree)
  • 1½ cups (300 g) white rice (jasmine or basmati)
  • 3 cups (750 ml) chicken stock
  • Fresh coriander (cilantro) or flat-leaf (Italian) parsley, roughly chopped, to serve (optional)

Cucumber Salad

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

Instructions

  1. Prepare the Chicken: In a bowl, combine the olive oil, dried herbs, sweet paprika, onion powder, smoked paprika, black pepper, and sea salt flakes. Rub this mixture evenly over the chicken thigh cutlets, ensuring they are well coated for maximum flavor.
  2. Sauté Aromatics: Heat a large heavy-based pot or deep skillet over medium heat. Add the seasoned chicken thigh cutlets skin-side down and sear until the skin is golden and slightly crispy, about 5-7 minutes. Remove chicken and set aside. In the same pot, add the diced onion and cook until translucent, then add the chopped garlic cloves and cook for another minute until fragrant.
  3. Add Tomato Paste and Rice: Stir in the tomato paste with the onions and garlic, cooking for 1-2 minutes to deepen the flavor. Then add the white rice, stirring to coat the grains in the tomato mixture and oil.
  4. Simmer with Stock and Chicken: Pour in the chicken stock and stir to combine. Nestle the seared chicken pieces back into the pot on top of the rice. Bring the liquid to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
  5. Rest and Garnish: Remove the pot from heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to finish steaming. Garnish with roughly chopped fresh coriander or flat-leaf parsley before serving, if desired.
  6. Prepare the Cucumber Salad: While the chicken and rice are cooking, combine the finely sliced cucumbers with lemon juice, sea salt flakes, and freshly cracked black pepper in a bowl. Toss well to coat. Just before serving, stir through the sour cream for a tangy and creamy dressing.
  7. Serve: Plate the paprika chicken and rice alongside a generous helping of cucumber salad for a perfect balance of warm, savory comfort and fresh, crisp contrast.

Notes

  • Use bone-in, skin-on chicken thighs for maximum flavor and moisture retention.
  • For a gluten-free option, ensure the chicken stock used is certified gluten-free.
  • Jasmine or basmati rice works best for this recipe due to their texture; avoid sticky rice varieties.
  • Do not lift the lid frequently during cooking to avoid losing steam which affects rice texture.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.

Keywords: paprika chicken, one pot meal, chicken and rice, stovetop chicken recipe, easy dinner, Mediterranean chicken, comfort food, cucumber salad

Find it online: https://mjrecipe.com/one-pot-paprika-chicken-and-rice-recipe/