If you’re looking for a hearty and flavorful dinner that’s easy to prepare and satisfying for the whole family, Paprika Chicken and Rice is a winner. This one-pot recipe combines tender, juicy chicken seasoned with smoky paprika, perfectly cooked rice, and aromatic vegetables for a complete, comforting meal.
Not only is it simple enough for weeknights, but it’s also impressive enough to serve at gatherings. The warm, smoky flavor of paprika pairs beautifully with the savory chicken and fluffy rice, creating a dish that feels like a hug in a bowl.
Ingredients
Serves 4–6
- 6 bone-in, skin-on chicken thighs (or drumsticks)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika (optional, for depth)
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups chicken broth
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional for heat)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Preparation Time
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
Step-by-Step Instructions
Step 1: Season and Sear the Chicken
- Pat chicken pieces dry and season generously with salt, pepper, sweet paprika, and smoked paprika.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear the chicken on both sides until golden brown (about 4–5 minutes per side). Remove and set aside.
Step 2: Build the Flavor Base
- In the same pan, add onion, garlic, and diced bell peppers. Sauté until softened, about 5 minutes.
- Stir in oregano and cayenne pepper (if using) for extra flavor.
Step 3: Add Rice and Liquid
- Add the rinsed rice to the pan and stir for 1–2 minutes to toast slightly.
- Pour in the chicken broth, scraping up any browned bits from the bottom.
Step 4: Combine and Cook
- Return the seared chicken to the pan, nestling it into the rice mixture.
- Cover and reduce heat to low. Simmer for about 25 minutes, or until rice is tender and chicken is fully cooked (internal temp 165°F / 74°C).
Step 5: Garnish and Serve
- Remove from heat, let rest for 5 minutes, and garnish with chopped parsley.
- Serve hot with lemon wedges for brightness.
Serving Suggestions
- Serve with a crisp green salad for a balanced meal.
- Pair with crusty bread to soak up the flavorful juices.
- Enjoy with a glass of chilled white wine or sparkling water.
Nutritional Highlights
| Nutrient | Per Serving (1 of 6) |
|---|---|
| Calories | 420 |
| Protein | 28 grams |
| Total Fat | 17 grams |
| Saturated Fat | 4 grams |
| Carbohydrates | 40 grams |
| Sugars | 4 grams |
| Fiber | 3 grams |
| Sodium | 610 milligrams |
Nutritional Notes:
- Paprika is rich in antioxidants like vitamin A and carotenoids, which support eye health.
- Chicken thighs provide high-quality protein and essential minerals like zinc and iron.
- Bell peppers add vitamin C and fiber while brightening the flavor.
- The recipe is naturally gluten-free and can be made spicier or milder to taste.
Tips for Best Results
- Use smoked paprika for a richer, deeper flavor.
- Rinse the rice before cooking to prevent it from becoming too sticky.
- If you like extra heat, add chili flakes or more cayenne pepper.
- Substitute chicken thighs with boneless breast meat for a leaner version (reduce cooking time slightly).
Variations to Try
- Add peas or green beans during the last 10 minutes of cooking for extra color and nutrition.
- Replace white rice with brown rice (increase broth and cooking time accordingly).
- Try a Mediterranean twist by adding olives and sun-dried tomatoes.
The Paprika Chicken and Rice recipe is a one-pot wonder—hearty, flavorful, and comforting. With minimal cleanup and maximum taste, it’s a dish you’ll want to make again and again, whether for a busy weeknight or a cozy weekend dinner.
This easy, family-friendly meal is proof that with the right seasoning and simple ingredients, you can create something truly delicious in under an hour.