One-pan paprika chicken and rice
One pan chicken and rice is an easy dinner where everything cooks together. Chicken thighs brown with paprika, then the rice soaks up the broth and all the flavor. Peas go in at the end. You get a full meal in 30 minutes with one pan to wash.
- 30 minTotal time
- 3Servings
- 500kcal / serving
- 33 gProtein
The science: why this works
Why the chicken is browned first
Browning chicken at medium-high heat triggers the Maillard reaction, which creates deep roasted flavor. Those browned bits stick to the pan and dissolve into the broth later, flavoring the rice from the inside. It only happens on a dry, hot surface, so pat the food dry first.
Learn: Maillard vs. caramelization →Why the rice cooks in the broth
Rice grains swell as they absorb liquid and heat. Cooking them in chicken broth lets them soak up flavor instead of plain water. Keeping the lid on traps steam so the rice cooks evenly. Lifting the lid lets that steam escape, so keep it closed until the time is up.
Learn: Cooking rice by absorption →Why chicken thighs stay juicy
Thighs have more fat and connective tissue than breast, so they stay tender even when cooked fully to 165°F (74°C). The fat also carries the paprika flavor through the pan. Dark meat also forgives a few extra minutes in the pan, which suits a busy cook.
Learn: Bone-in or boneless →One-pan paprika chicken and rice
30 minutes · 3 servings · American · Main course
Ingredients
Makes 3 servings
- 400 gboneless chicken thigh, cut into 2 cm pieces
- 200 grice
- 1onion, diced
- 1bell pepper, diced
- 2 clovesgarlic, chopped
- 2 tsppaprika
- 450 mlchicken broth
- 100 gfrozen peas
- 1 tbspolive oil
- Salt
Method
Tips for the best result
- Do not stir the rice once the lid is on, because steam does the work.
- Cut the chicken into pieces of similar size so they cook through at the same time.
- Check the largest piece to be sure it reaches 165°F (74°C) with no pink inside.
Swaps
- Swap the frozen peas for green beans cut small, and add them with the onion.
- Swap the paprika for smoked paprika to give the dish a campfire flavor.
- Swap the chicken broth for vegetable broth if you want a lighter taste.
Storing and reheating
Cool the dish quickly and refrigerate within 2 hours. It keeps for 3 to 4 days, and rice should be reheated only once. Reheat until steaming hot, to 165°F (74°C), adding a splash of water.
One-pan paprika chicken and rice: questions
What internal temperature should chicken reach?
Chicken is safe once it reaches 165°F (74°C) in the thickest part. With no thermometer, cut the largest piece open and check that no pink remains and the juices run clear.
Why is my one pan rice mushy?
Too much liquid or too much stirring often makes rice mushy. Stick to the amount of broth in the recipe, keep the lid on and rest it before serving.
Can I use chicken breast instead of thighs?
Yes, but breast cooks faster and dries out more easily. Cut it into similar pieces and take care not to overcook it.
