The chicken is marinated in a medley of spices before being seared until golden and added back to the pan with uncooked rice and stock. It all cooks, covered, for 45 minutes, allowing the rice to absorb all those delicious flavours while the chicken turns juicy and tender. Pair it with a simple cucumber salad with a sour cream dressing, or serve it with your favourite veggies (steamed greens or a basic green salad are always great choices).
What can I serve with One-pot Paprika Chicken and Red Rice?
This meal pairs well with just about anything! The suggested cucumber and sour cream salad is a refreshing addition, but you could also serve it with steamed greens like broccoli, broccolini (tenderstem broccoli), green beans, snow peas (mangetout), or kale. A fresh green salad or roasted vegetables (cauliflower, broccoli, pumpkin/butternut squash, zucchini/courgette, eggplant/aubergine, Brussels sprouts, or bell peppers/capsicum) would be great too. For an extra creamy option, a dollop of Greek yoghurt or tzatziki works beautifully, as would a sprinkle of creamy feta cheese!
Can I use chicken thigh fillets instead of bone-in chicken thigh cutlets?
Yes! Whole chicken thigh fillets can be used in this One-pot Paprika Chicken and Red Rice. Sear the chicken thigh fillets as per the recipe and then set aside. Follow the recipe, but do not return the chicken thigh fillets to the pan. Cook the rice, covered, for 20 minutes first, and then add the chicken thigh fillets. Cook for a further 15 minutes, covered. Then, cook for an additional 10 minutes uncovered, and finally leave to stand for 10 minutes before serving, as per the recipe.
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time. Brown rice takes longer to cook, so increase the oven cooking time by 15-20 minutes, and add 1 additional cup of chicken stock (4 cups total). Make sure the rice is cooked through before serving.
How can I spice it up?
Add ½ tsp of cayenne pepper or dried chilli flakes to the chicken marinade, or finish with a sprinkle of dried chilli flakes or a drizzle of chilli oil. If you loved this one-pan recipe, I think you’ll love: One-pan Chicken and Garlic RiceMarry Me Chicken Risoni (Orzo) Cheesy Chicken and Broccolini Rice One-pan Lemon Garlic Chicken and PotatoesOne-pan Lemon Herb Chicken Rice (with Chicken Breast!) 4.8 from 5 reviews
1.2 kg bone-in chicken thigh cutlets, skin on (5–6 chicken thigh cutlets) 2 tbsp olive oil 1 tbsp dried herbs (oregano, thyme or Italian herb mix) 1 tbsp sweet paprika 1 tsp onion powder ½ tsp smoked paprika ½ tsp cracked black pepper ½ tsp salt 1 onion, finely diced 4 garlic cloves, finely chopped 2 tbsp tomato paste 1 ½ cups (300 g) white rice (jasmine or basmati) 3 cups (24 fl oz) chicken stock Fresh coriander/cilantro or parsley, roughly chopped, to serve (optional)
Cucumber salad
3 Lebanese/Persian cucumbers, sliced thinly Juice of ½ a lemon ½ tsp salt ½ tsp freshly cracked black pepper 3 tbsp sour cream
Note 2 – If the pan is sticky after searing the chicken, deglaze it by adding 1/4 cup of water over high heat, scraping up the crispy bits. Continue with the recipe as directed.
MAKE AHEAD
Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
title: “One Pot Crispy Chicken And Red Rice Recipe Simple Home Edit” ShowToc: true date: “2024-11-18” author: “Richard Slater”
The chicken is marinated in a medley of spices before being seared until golden and added back to the pan with uncooked rice and stock. It all cooks, covered, for 45 minutes, allowing the rice to absorb all those delicious flavours while the chicken turns juicy and tender. Pair it with a simple cucumber salad with a sour cream dressing, or serve it with your favourite veggies (steamed greens or a basic green salad are always great choices).
What can I serve with One-pot Paprika Chicken and Red Rice?
This meal pairs well with just about anything! The suggested cucumber and sour cream salad is a refreshing addition, but you could also serve it with steamed greens like broccoli, broccolini (tenderstem broccoli), green beans, snow peas (mangetout), or kale. A fresh green salad or roasted vegetables (cauliflower, broccoli, pumpkin/butternut squash, zucchini/courgette, eggplant/aubergine, Brussels sprouts, or bell peppers/capsicum) would be great too. For an extra creamy option, a dollop of Greek yoghurt or tzatziki works beautifully, as would a sprinkle of creamy feta cheese!
Can I use chicken thigh fillets instead of bone-in chicken thigh cutlets?
Yes! Whole chicken thigh fillets can be used in this One-pot Paprika Chicken and Red Rice. Sear the chicken thigh fillets as per the recipe and then set aside. Follow the recipe, but do not return the chicken thigh fillets to the pan. Cook the rice, covered, for 20 minutes first, and then add the chicken thigh fillets. Cook for a further 15 minutes, covered. Then, cook for an additional 10 minutes uncovered, and finally leave to stand for 10 minutes before serving, as per the recipe.
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time. Brown rice takes longer to cook, so increase the oven cooking time by 15-20 minutes, and add 1 additional cup of chicken stock (4 cups total). Make sure the rice is cooked through before serving.
How can I spice it up?
Add ½ tsp of cayenne pepper or dried chilli flakes to the chicken marinade, or finish with a sprinkle of dried chilli flakes or a drizzle of chilli oil. If you loved this one-pan recipe, I think you’ll love: One-pan Chicken and Garlic RiceMarry Me Chicken Risoni (Orzo) Cheesy Chicken and Broccolini Rice One-pan Lemon Garlic Chicken and PotatoesOne-pan Lemon Herb Chicken Rice (with Chicken Breast!) 4.8 from 5 reviews
1.2 kg bone-in chicken thigh cutlets, skin on (5–6 chicken thigh cutlets) 2 tbsp olive oil 1 tbsp dried herbs (oregano, thyme or Italian herb mix) 1 tbsp sweet paprika 1 tsp onion powder ½ tsp smoked paprika ½ tsp cracked black pepper ½ tsp salt 1 onion, finely diced 4 garlic cloves, finely chopped 2 tbsp tomato paste 1 ½ cups (300 g) white rice (jasmine or basmati) 3 cups (24 fl oz) chicken stock Fresh coriander/cilantro or parsley, roughly chopped, to serve (optional)
Cucumber salad
3 Lebanese/Persian cucumbers, sliced thinly Juice of ½ a lemon ½ tsp salt ½ tsp freshly cracked black pepper 3 tbsp sour cream
Note 2 – If the pan is sticky after searing the chicken, deglaze it by adding 1/4 cup of water over high heat, scraping up the crispy bits. Continue with the recipe as directed.
MAKE AHEAD
Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
