One-Pan Paprika Chicken and Rice

This one-pan dinner cooks long-grain rice in the same pan as paprika-seasoned chicken thighs. The chicken is browned first, then finishes over the gently simmering rice. Red pepper gives sweetness and peas go in near the end. A tight-fitting lid matters: it holds in the steam that softens the rice without constant stirring.

Serves: 4 servings. Estimated prep: 15 minutes. Estimated cooking: 45 minutes. Timings are estimates; use the texture and doneness checks below.

Equipment: A heavy 28–30 cm sauté pan with a tight lid, tongs, measuring jug and instant-read thermometer.

Ingredients

• 4 boneless, skinless chicken thighs, about 650 g total
• 300 g long-grain white rice, rinsed and well drained
• 2 tablespoons olive oil, divided
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 3 garlic cloves, finely chopped
• 2 teaspoons sweet paprika, divided
• 1 teaspoon dried oregano
• 600 ml hot low-sodium chicken stock, plus a little hot water if needed
• 150 g frozen peas
• 3/4 teaspoon fine salt, divided, then adjust to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley, optional

Instructions

1. Brown the thighs. Pat the chicken dry and season with 1 teaspoon paprika, half the salt and the pepper. Heat 1 tablespoon oil over medium-high heat. Brown the thighs for about 3 minutes on each side, then transfer to a plate. They will not yet be fully cooked; return them to the pan promptly in step 3.
2. Soften the vegetables. Turn the heat to medium and add the remaining oil, onion and pepper. Cook for 5 minutes, stirring. Add garlic, oregano and the remaining paprika; stir for 30 seconds. Stir in the drained rice until coated.
3. Add stock and chicken. Pour in the hot stock, scrape up the browned bits and add the remaining salt only if using unsalted stock. Bring to a simmer. Arrange the chicken and any collected juices over the rice, cover tightly and reduce the heat to low.
4. Cook gently. Cook for about 18–22 minutes without repeatedly lifting the lid. Check the rice and chicken: the rice should be almost tender, and the thickest part of every thigh must reach 74°C/165°F. If the rice is firm and the pan is dry, add 60 ml hot water, cover and cook for 5 minutes more.
5. Add peas. Scatter the frozen peas around the chicken. Cover and cook for 3–5 minutes, until the peas are hot throughout and the chicken has reached the required temperature. If the chicken finishes first, transfer it to a clean plate while the rice finishes.
6. Rest and fluff. Remove from the heat and leave covered for 5 minutes. Lift out the chicken briefly, fluff the rice with a fork and return the thighs to the pan. Add parsley if using and serve.

Rice choices and liquid

Use ordinary long-grain white rice here. Brown rice and quick-cooking rice need different amounts of water and different timings. A very wide pan or a loose lid loses more moisture, so keep hot water nearby and add it in small amounts only when the grains are still firm.

Avoid a sticky base

Once the stock is simmering, use the lowest heat that maintains gentle bubbling. Stirring repeatedly releases starch and breaks the grains. If the bottom catches, transfer the upper rice to a clean dish without scraping the burnt layer into it.

Serving and substitutions

A cucumber salad makes a crisp side. You can replace peas with small cooked green-bean pieces. Bone-in chicken needs longer cooking and is not a direct swap; cook it separately and add it to the finished rice.

Storage and reheating

Refrigerate leftovers promptly in shallow covered containers, within 2 hours or within 1 hour above 32°C/90°F. Keep at 4°C/40°F or colder and use within 3–4 days. Reheat to 74°C/165°F throughout. Add a small splash of water to rice, pasta or stew as needed and stir so it heats evenly.

Allergen notes

Check stock for celery, wheat and other allergens. The base recipe does not require dairy.

Food-safety reference: USDA safe cooking, cooling and leftover guidance.

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This recipe has not been kitchen-tested by Tasty Food. Cooking times are estimates. The featured image is an AI-generated serving illustration and may differ from your result.