Recipes and Food > Chicken Recipes

One-Pan Paprika Chicken and Rice

Name: One-Pan Paprika Chicken and Rice
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 tbsp. Smoked paprika; 1 1/2 tsp. Kosher salt; 3/4 tsp. Ground black pepper; 1 1/2 lbs. Chicken thighs fillet; 1 1/4 cup Basmati rice; 1 Red bell pepper; 1 Yellow onion; 4 cloves Garlic; 1/4 cup Olive oil; 1 Tomato; a handful Parsley; 1 Lemon; 1 1/2 cups Green beans

Gluten-Free

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Chicken and rice is a classic food combination, and one most people thoroughly enjoy. This one-skillet recipe is bursting with flavor and color. The chicken thighs are thoroughly browned on the outside but still very soft, as they're cooked together with the rice and preserve their juices. Try it and we guarantee that this genius chicken and rice recipe will become your weekday staple!

Prep Time 1 hour and 15 minutes

Serves: 4

Difficulty Level: Low

Ingredients for One-Pan Paprika Chicken and Rice:

Smoked paprika - 1 tbsp.

Kosher salt - 1 1/2 tsp.

Ground black pepper - 3/4 tsp.

Chicken thighs fillet - 1 1/2 lbs. (skin-on)

Basmati rice - 1 1/4 cup (or any other long-grain rice)

Red bell pepper - 1 (roughly chopped)

Yellow onion - 1 (peeled and chopped)

Garlic - 4 cloves (peeled and smashed)

Olive oil - 1/4 cup

Tomato - 1 (roughly chopped)

Parsley - a handful (finely chopped)

Lemon - 1 (cut into wedges)

Green beans - 1 1/2 cups (cut into 1-inch pieces)

Method of preparing the One-Pan Paprika Chicken and Rice:

Combine the spices: paprika, black pepper, and salt. Pat the chicken dry and season with the mix.
Wash the rice three times. Then cover the rice with cold water to soak. Set aside.
In a food processor, puree together the onion, garlic, and red bell pepper. Add water as needed.
Heat the oil in a large skillet on medium heat. Add the chicken skin-side-down. Cook 12-15 minutes, until golden brown. Set aside on a plate.
Transfer the pureed vegetables to the same skillet and add 1 1/2 tsp paprika and a pinch salt. Cook the puree on medium-high heat until soft and add the tomatoes. Cook for 2-4 minutes.
Drain the rice and add it to the skillet, along with the green beans. Add 2 cups of water, and mix everything well. Taste and add more salt, if needed. Then bring the rice to a boil.
Transfer the chicken thighs to the skillet. Reduce the heat to a simmer for 25-30 minutes. If the water evaporates quicker than the rice is fully cooked, add a splash of water and continue cooking.
Remove the skillet from the heat. Let it rest for 10-15 minutes, then drizzle with a little olive oil and garnish with chopped parsley. Serve with lemon wedges on the side.