Try making this One-pot Paprika Chicken and Rice, the rice soaks up all the flavour, you can use jasmine or basmati and the chicken thighs are tender and juicy. Serve Paprika Chicken and Rice topped with coriander or parsley and a creamy cucumber salad.
One-pot Paprika Chicken and Rice Recipe
Serves 4
Prep time 5 mins
Cook time 15 mins, plus 10 mins resting
Ingredients:
1.2 kg bone-in, skin-on chicken thigh cutlets (5–6 chicken thigh cutlets)
2 tablespoons extra-virgin olive oil
1 tablespoon dried herbs (oregano, thyme or Italian herb mix)
1 tablespoon sweet paprika
½ teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon freshly ground black pepper
1/2 teaspoon sea salt flakes
1 onion, finely diced
4 garlic cloves, finely chopped
2 tablespoons tomato paste
300 g (1½ cups) white rice ( jasmine or basmati)
750 ml (3 cups) chicken stock
Coriander or flat-leaf parsley leaves, roughly chopped, to serve (optional)
Cucumber salad
3 Lebanese cucumbers, finely diced
Juice of ½ lemon
1/2 teaspoon sea salt flakes
½ teaspoon freshly ground black pepper
3 tablespoons sour cream
Method:
Preheat the oven to 180°C.
Place the chicken in a large bowl. Add the olive oil, dried herbs of choice, paprikas, onion powder, pepper and salt. Use your hands to evenly coat the chicken in the marinade.
In an oven-safe, heavy-based frying pan over medium heat, sear the chicken for 3–5 minutes until golden and crispy on the outside. Set aside.
To the same pan, add ¼ cup of water, scraping up any of the sticky bits on the base of the pan. Add the onion and garlic. Cook for 1–2 minutes until softened. Add the tomato paste and rice and stir to combine. Add the chicken stock.
Return the chicken to the pot, ensuring the chicken skin is facing up. Put the lid on or cover the pan tightly with foil (use two layers if you need) and cook in the oven for 35 minutes.
Remove the lid and cook for a further 10 minutes.
To make the cucumber salad, combine all the ingredients and allow to sit for 10 minutes before serving.
Remove the chicken from the oven and let it stand for 10 minutes before eating. Top with coriander or parsley, if using.
Smart Tips
Make Ahead – Marinate the chicken ahead of time, for up to 3 days.
Leftovers – Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
If you love Nicole Maguires simple dinner recipes – try her
One-Pan Creamy Cajun Prawn Pasta Find the recipe here
One-Pan Beef Ramen Noodles Find the recipe here
Simple Dinners Every Day by Nicole Maguire, published by Plum, RRP: $44.99 AUD/$49.99 NZD, photography by Alan Benson.
