5-ingredient one-pan smoky chicken and rice

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!