One-Pot Paprika Chicken and Rice

one pot paprika chicken and rice in a large skillet.

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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.


  • 4 bone-in, skin-on chicken thighs
  • 2 tsp smoked paprika
  • 1 tsp sea salt, divided
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup white basmati rice
  • 1 large tomato (globe or roma), chopped
  • 2 cups chicken stock
  • 1/2 lemon, juiced
  • chopped fresh parsley, for serving


  1. In a large bowl toss chicken thighs with paprika, 1/2 tsp salt + pepper until well coated.
  2. Heat a large pot or dutch oven over medium-high heat and add 1 tbsp of olive oil.
  3. Add chicken to pot and brown on both sides (roughly 3 minutes per side). No need to cook all the way through.
  4. Remove chicken from pot and set aside.
  5. Add remaining 1 tbsp of olive oil to pot and stir in garlic, onion and red bell pepper. Cook for 3-4 minutes.
  6. Stir in rice and tomato and cook for 1 minute to combine flavors.
  7. Add in chicken stock and remaining 1/2 tsp salt, stir well and bring mixture to a simmer.
  8. Once simmering reduce heat to low and add the browned chicken on top and nestle them into the rice a bit.
  9. Cover the pot or skillet immediately and cook for 20-25 minutes or until rice has absorbed all liquid and chicken is cooked through.
  10. Top with fresh lemon juice and chopped parsley.
  11. Will keep in fridge for up to 5 days.

Keywords: paprika chicken