5-ingredient one-pan smoky chicken and rice

Based on 16 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
25
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken legs
350 g basmati rice
3 tsp smoked paprika powder
shallots
400 g canned crushed tomatoes
600 ml water
olive oil
salt
pepper
parsley (for serving)
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • ovenproof pan (large)
  • tongs
  • plate
  • spatula
  • aluminum foil

Nutrition per serving

Cal
1166
Protein
66 g
Fat
59 g
Carb
89 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.
    • chicken legs
    • salt
    • pepper
    • 3 tsp smoked paprika powder
    • 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
    • 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.

  • 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!