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One Pot Chicken Paprika Rice
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One Pot Chicken Paprika Rice

1 h 15 minServes 4Nutri-Score C€€
from @melissajorealrecipes40 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • bone-in skin-on chicken thighs (room temperature, patted dry)Meat5 pieces
  • red onion (chopped)Produce60 g
  • green onion (chopped)Produce3 pieces
  • celery (chopped)Produce2 pieces
  • yellow bell pepper (chopped)Produce100 g
  • garlic (chopped)Produce7 pieces
  • tomato pastePantry15 g
  • chicken base (heaping teaspoon)Pantry5 g
  • long grain rice (rinsed)Grains185 g
  • waterOther360 ml
  • olive oilPantry15 ml
  • butterDairy28 g
  • paprikaSpices6 g
  • smoked paprikaSpices3 g
  • dried parsleySpices3 g
  • Italian seasoningSpices1 g
  • kosher saltSpices10 g
  • black pepperSpices10 g

per serving

Nutrition

506kcal

Carbs
41 g
Proteins
26 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Oven

step by step

Method

  1. Season the chicken

    • Pat the chicken thighs dry and rub paprika, smoked paprika, dried parsley, salt and pepper into both sides and under the skin.
    • Massage the seasoning in well so it coats the meat evenly.
    Step 1

  2. Brown the chicken

    • Heat the olive oil and butter in a skillet over medium-high heat.
    • Add the chicken thighs and brown on each side without moving them, then flip.
    • Remove the chicken from the pan and set aside.
    Step 2

  3. Sauté the vegetables

    • In the same pan, add the red onion, yellow bell pepper, celery, green onion, garlic, Italian seasoning, salt and pepper.
    • Sauté over medium-high heat for a few minutes until softened.
    Step 3

  4. Brown the tomato paste and chicken base

    • Add the tomato paste and brown it for a few minutes.
    • Stir in the chicken base and cook for a few more minutes.
    Step 4

  5. Toast the rice

    • Add the long grain rice and sauté for a few more minutes, stirring to coat in the pan mixture.
    Step 5

  6. Add water and return the chicken

    • Pour in the water and return the chicken to the pan along with all its juices.
    • Bring everything to a boil, then cover with the lid.
    Step 6

  7. Bake

    • Bake covered at 400 °F (200 °C) until the rice is tender and the chicken is cooked through.
    Step 7

  8. Serve

    • Fluff the rice and serve the chicken on top, straight from the pot.
    Step 8
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