5-ingredient one-pan smoky chicken and rice

Name: 5-ingredient one-pan smoky chicken and rice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: International
Ingredients: 4 chicken legs; 2 cups basmati rice; 3 tsp smoked paprika powder; 4 shallots; 14 oz canned crushed tomatoes; 2.5 cups water; olive oil; salt; pepper; parsley (for serving)

Based on 29 ratings

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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

chicken legs

175 g

basmati rice

1½ tsp

smoked paprika powder

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

See all

How to preserve fresh herbs

Homemade garam masala spice mix

How to cut up a whole chicken

Nutrition per serving

Cal1166

Fat59 g

Protein66 g

Carb89 g

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!
Enjoy your meal!