One Pot Paprika Chicken and Red Rice

Name: One Pot Paprika Chicken and Red Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1.2kg bone-in chicken thigh cutlets, skin on (6 chicken thigh cutlets); 2 tbsp olive oil; 1 tbsp dried herbs (oregano, thyme or Italian herb mix); 1 tbsp paprika; 1 tsp onion powder; 1/2 tsp smoked paprika; 1/2 tsp cracked black pepper; 1/2 tsp salt; 1 onion, finely diced; 4 garlic cloves, finely chopped; 2 tbsp tomato paste; 1.5 cups white rice (jasmine or basmati); 3 cups chicken stock; Fresh coriander or parsley, roughly chopped to serve (optional); 3 Lebanese cucumbers, sliced thinly; Juice of 1/2 a lemon; 1/2 tsp salt; 1/2 tsp freshly cracked black pepper; 3 tbsp sour cream

8 steps

Prep:15minCook:35min

This One Pot Paprika Chicken and Red Rice is such a delicious recipe perfect for busy weeknights. With juicy, perfectly cooked chicken and flavourful tomato and garlic rice, you won’t believe it all comes together in just one pan with minimal effort and minimal preparation! Add all the ingredients to the pan with chicken stock and let it all simmer to perfection. Top with fresh coriander or parsley for a final touch of freshness. This meal is sure to be a hit with the whole family!

Updated at: Tue, 10 Oct 2023 11:00:55 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories546.2 kcal (27%)

Total Fat26.5 g (38%)

Carbs49.8 g (19%)

Sugars5.1 g (6%)

Protein26.2 g (52%)

Sodium466.9 mg (23%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

For the Chicken and Rice

1.2kgchicken thigh cutlets

bone-in, skin on thigh cutlets

2 Tbspolive oil

1 Tbspdried herbs

oregano, thyme or Italian herb mix

1 Tbsppaprika

1 tsponion powder

½ tspsmoked paprika

½ tspcracked black pepper

½ tspsalt

2 Tbsptomato paste

1 ½ cupswhite rice

jasmine or basmati

3 cupschicken stock

Fresh coriander

or parsley, roughly chopped to serve, optional

For the Cucumber Salad

3Lebanese cucumbers

sliced thinly

0.5juice of lemon

½ tspsalt

½ tspblack pepper

freshly cracked

3 Tbspsour cream

Instructions

Step 1

Preheat the oven to a 350 degrees.

Step 2

Place the chicken in a large bowl. Add the olive oil, dried herbs of choice, paprika, onion powder, smoked paprika, pepper and salt. Use your hands to evenly coat the chicken in the marinade.

Step 3

In an oven-safe, heavy-based skillet, sear the chicken on medium heat for 3-5 minutes until it is golden and crispy on the outside. Set aside.

Step 4

To the same pan, add the onion and garlic (if your pan is sticky, see note 2). Cook for 1-2 minutes until softened. Add the tomato paste and rice. Stir to combine. Add the chicken stock.

Step 5

Return the chicken to the pot, ensuring the chicken skin is facing up. Put the lid on or cover the pan tightly with foil (use two layers if you need). Cook in the oven for 35 minutes.

Step 6

Remove the lid, and cook in the oven for a further 10 minutes.

Step 7

Let it stand a further 10 minutes before eating, and top with coriander or parsley if using.

Step 8

To make the cucumber salad, combine all the ingredients and allow to sit for 10 minutes before serving.