5-ingredient one-pan smoky chicken and rice

Step 1/4

• 4 chicken legs
• salt
• pepper
• 3 tsp smoked paprika powder
• 4 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
• 350 g basmati rice
• 400 g canned crushed tomatoes
• 600 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.