One-Pot Paprika Chicken and Rice

Spice-rubbed chicken thighs are seared until crispy, then baked on a bed of rice that soaks up all the savoury tomato and stock flavours in one pot.

Ingredients

Chicken

• 1.2 kg bone-in chicken thigh cutlets, skin on (5-6 pieces)
• 2 tbsp olive oil
• 1 tbsp dried herbs (oregano, thyme, or Italian herb mix)
• 1 tbsp sweet paprika
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp sea salt flakes
• 1 onion, finely diced
• 4 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 300 g white rice (jasmine or basmati)
• 750 ml chicken stock
• Fresh coriander or parsley (optional)

Cucumber Salad

• 3 Lebanese cucumbers, finely sliced
• 1 lemon, juiced
• 1/2 tsp sea salt flakes
• 1/2 tsp freshly cracked black pepper
• 3 tbsp sour cream

Method

1. Preheat oven to 180degC (350degF).
2. Toss chicken in olive oil and all the spices until well coated.
3. Sear chicken skin-side down in a heavy-based ovenproof pan for 3-5 minutes until golden, then set aside.
4. In the same pan, cook the onion and garlic for 1-2 minutes until softened.
5. Stir in the tomato paste and rice, then pour in the chicken stock.
6. Place the chicken back on top, skin-side up. Cover and bake for 35 minutes.
7. Remove the lid and bake for a further 10 minutes to crisp the skin.
8. Rest covered for 10 minutes before serving.
9. Combine cucumber salad ingredients in a separate bowl and serve alongside.

Tips

• Avoid using chicken breast as it tends to dry out; boneless thighs are a good alternative to bone-in.
• If the pan gets sticky after searing, deglaze with a splash of water before adding the rice.
• Keeps in the fridge for up to 3 days but is not ideal for freezing.