5-ingredient one-pan smoky chicken and rice
oven, cutting board, knife, ovenproof pan (large), tongs, plate, spatula, aluminum foil
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Nutrition per serving
- 2 chicken legs
- 1½ tsp smoked paprika powder
- 2 shallots
- cutting board
Preheat oven to 175°C/350°F. Season chicken legs with salt, pepper, and smoked paprika. Peel and finely dice shallots.
- ovenproof pan (large)
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.
- olive oil
- 175 g basmati rice
- 200 g canned crushed tomatoes
- 300 ml water
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.
- 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!