5-ingredient one-pan smoky chicken and rice

5-ingredient one-pan smoky chicken and rice

Based on 24 ratings

"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 👌
25
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
chicken legs
175 g
basmati rice
tsp
smoked paprika powder
2
shallots
200 g
canned crushed tomatoes
300 ml
water
olive oil
salt
pepper
parsley (for serving)
MetricImperial

Utensils

oven, cutting board, knife, ovenproof pan (large), tongs, plate, spatula, aluminum foil

How-To Videos

how-to-preserve-fresh-herbs

How to preserve fresh herbs

homemade-garam-masala-spice-mix

Homemade garam masala spice mix

how-to-cut-up-a-whole-chicken

How to cut up a whole chicken

Nutrition per serving

Cal1166
Protein66 g
Fat59 g
Carb89 g
  • Step 1/4

    Preheat oven to 175°C/350°F. Season chicken legs with salt, pepper, and smoked paprika. Peel and finely dice shallots.
    • 2 chicken legs
    • salt
    • pepper
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!