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5-ingredient one-pan smoky chicken and rice

5-ingredient one-pan smoky chicken and rice

Based on 28 ratings
Devan Grimsrud

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/
"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 👌
Preparation
25 min
Baking
30 min
Resting
0 min

Ingredients

2Servings
2
chicken legs
175 g
basmati rice
1½ 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

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Nutrition per serving

Cal1166
Fat59 g
Protein66 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
    • 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

    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!

  • Enjoy your meal!

    5-ingredient one-pan smoky chicken and rice

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