One-Pot Paprika Chicken and Rice

Dinner made easy with this deliciously simple one-skillet paprika chicken and rice. Throw everything into a pot and cook for a full meal with minimal ingredients and fuss.

The Best Paprika Chicken!

I love a one-pan meal and this one-pan paprika chicken and rice is no exception! Everything can be cooked in one dish making for easy cooking and clean-up. It also makes for a balanced meal of protein, carbohydrates and veggies.

This paprika chicken calls for smoked paprika because I love the smokiness it adds to this recipe. If you’re wanting a more traditional hungarian paprika or sweet paprika (yes they are different) you can easily use either as a substitute. Whatever you choose I know you’ll love this recipe!

Ingredients in Paprika Chicken

• Chicken thighs – I like bone-in, skin-on for this recipe but you could use boneless skinless chicken thighs or even chicken breasts or chicken legs.
• Smoked paprika – I love the flavor smoked paprika adds but you can use sweet paprika if you prefer
• Salt + pepper – feel free to reduce if watching sodium levels.
• Olive oil – some for browning chicken and some for cooking veggies
• Garlic cloves – minced
• Yellow onion – you could also use a white or red onion
• Bell pepper – for a little veggie boost
• Basmati rice – or any other long-grain rice like jasmine rice
• Tomato – one globe or roma tomato
• Chicken broth – you can replace with any other type of broth or stock
• Lemon – for a little acidity
• Fresh parsley – it tastes delicious when sprinkled in top as garnish.

How to Make Paprika Chicken

STEP 1: COAT CHICKEN

In a large bowl toss chicken thighs with paprika, salt + pepper until well coated.

STEP 2: COOK CHICKEN

Heat a large pot or dutch oven over medium-high heat and add 1 tbsp of olive oil. Add chicken to pot and brown on both sides (roughly 3 minutes per side). No need to cook all the way through. Remove chicken from pot and set aside.

STEP 3: COOK VEGGIES + ADD RICE

Add remaining 1 tbsp of olive oil to pot and stir in garlic, onion and red bell pepper. Cook for 3-4 minutes. Stir in rice and tomato and cook for 1 minute to combine flavors.

STEP 4: SIMMER DISH

Add in chicken stock and remaining 1/2 tsp salt, stir well and bring mixture to a simmer. Once simmering reduce heat to low and add the browned chicken on top and nestle them into the rice a bit. Cover the skillet immediately and cook for 20-25 minutes. Top with fresh lemon juice and chopped parsley.

Storage Instructions

Leftovers will keep in the fridge for up to 5 days. Reheat in microwave or on stove-top.

More One-Pot Meals:

• One-Pot Israeli Chicken and Couscous
• One-Pot Beef Chili
• Instant Pot White Chicken Chili
• Enchilada Soup

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