SMOKY PAPRIKA CHICKEN & RICE
There’s something about a proper chicken and rice dish that never goes out of style. One pan, real ingredients, and flavour built the right way from the start.
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This version leans into smoked paprika, sweet red onion, and good technique—nothing complicated, just cooking done properly.
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SMOKY PAPRIKA CHICKEN & RICE
A one-pan chicken and rice dish built on smoked paprika, sweet red onion, and proper technique. Simple, classic, and done properly.
Print Recipe
Equipment
- 1 Tongs
Ingredients
- 8 each chicken thighs (bone-in, skin on)
- 1 each red onion (finely diced)
- 1 each red capsicum (diced)
- 3 Cloves cloves garlic (crushed)
- 1 tbsp 1 tbsp smoked paprika (or sweet paprika)
- 2 tsp Sea Salt Crystals
- ¼ tsp Ground Pepper
- 1 tbsp olive oil
- 1½ cups chicken stock
- 1 cup Basmati /or long-grain rice
- ½ bunch Fresh parsley (to finish)
Instructions
1. Season
- Paprika, salt, pepper👉 Coat the chicken well
2. Sear
- Oil, medium heatSkin side down👉 Cook until goldenTurn and colour the other sideRemove and set aside
3. Build the base
- Add red onion, capsicum, garlic. Cook gently until soft
4. Add rice + stock
- Add rice and stock. Bring to the boil
5. Return chicken
- Place on top👉 Skin side up
6. Cook
- Cover and bake👉 180°C / 30 mins
7. Rest
- 10 minutes, covered
8. Finish
- Fluff rice. Top with parsley
💡 KOOK’S SECRET
👉 Don’t stir the rice once the liquid goes inMovement releases starch—that’s what makes it heavy instead of fluffy.🪶 NOTES
Smoked paprika = deeper flavour. Add a splash of white wine for lift. Works great as a one-pan mealKOOK’S SECRETS
Nutrition
Calories: 66kcalCarbohydrates: 3gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 136mgPotassium: 102mgFiber: 0.03gSugar: 2gVitamin A: 4IUVitamin C: 0.2mgCalcium: 3mgIron: 0.2mg
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👉 Keep cooking 👇
Chicken Recipes That Actually Work