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–+ servings

SMOKY PAPRIKA CHICKEN & RICE

Mark Dexter
A one-pan chicken and rice dish built on smoked paprika, sweet red onion, and proper technique. Simple, classic, and done properly.
Print Recipe
Prep Time 1 hour 10 minutes
Cook Time 45 minutes

Equipment

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 heat
    Skin side down👉 Cook until golden
    Turn and colour the other side
    Remove 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 in
    Movement 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 meal

KOOK’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
Keyword chicken, comfort food, rice, smoky
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