5-ingredient one-pan smoky chicken and rice
"Inspired by Sohla El-Waylly’s “One-Skillet Paprika Chicken Thighs & Pepper Rice” and her matching video for Food52, this 5-ingredient take is just the base for you to riff on to your own taste. You can add intensity or vary the flavor by using different spices: Think garam masala or harissa paste, or add cumin, coriander, or garlic powder to the smoked paprika. Throw in a handful of pitted olives, sliced bell peppers, or even canned beans. Add a few drops of vinegar or a vinegar-forward hot sauce to the tomato sauce for more tang, sharpness, and heat. Make sure to season the chicken really well with salt and pepper."
Difficulty
Easy 👌Ingredients
Utensils
oven, cutting board, knife, ovenproof pan (large), tongs, plate, spatula, aluminum foil
How-To Videos
How to preserve fresh herbs
Homemade garam masala spice mix
How to cut up a whole chicken
Nutrition per serving
Step 1/4
- 2 chicken legs
- salt
- pepper
- 1½ tsp smoked paprika powder
- 2 shallots
- oven
- cutting board
- knife
Preheat oven to 175°C/350°F. Season chicken legs with salt, pepper, and smoked paprika. Peel and finely dice shallots.
Step 2/4
- ovenproof pan (large)
- tongs
- plate
Place chicken thighs skin side down in a large ovenproof pan and set over medium heat. Let crisp up for approx. 8 min., then flip using tongs and let cook, approx. 5 min. more. Remove chicken from the pan, transfer to a plate, and set aside.
Step 3/4
- olive oil
- 175 g basmati rice
- 200 g canned crushed tomatoes
- 300 ml water
- salt
- spatula
Add some olive oil to the hot pan, then add shallots. Sauté until translucent, approx. 3 min. Add rice and stir gently, toasting the rice until translucent, approx. 3 min. Add canned chopped tomatoes, water, and season with salt. Bring to a boil.
Step 4/4
- parsley (for serving)
- aluminum foil
Place chicken thighs on top of the rice. Cover with aluminum foil or an oven-proof lid and bake at 175°C/350°F for approx. 30 min., or until the chicken is cooked through and the rice is fluffy. Remove pan from the oven and garnish with fresh parsley before serving. Enjoy!
