One-Pot Paprika Chicken and Rice
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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.
Author: Davida Lederle
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1 x
Category: Dinner
Method: Cook
Cuisine: Hungarian
Diet: Gluten Free
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
In a large bowl toss chicken thighs with paprika, 1/2 tsp salt + pepper until well coated.
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.
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.
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 pot or skillet immediately and cook for 20-25 minutes or until rice has absorbed all liquid and chicken is cooked through.
Top with fresh lemon juice and chopped parsley.
Will keep in fridge for up to 5 days.