Description
This one-pot Paprika Chicken and Rice recipe is a flavorful and comforting meal featuring tender bone-in chicken thigh cutlets cooked with aromatic spices and herbs, combined with fluffy white rice simmered in rich chicken stock. Served alongside a refreshing Lebanese cucumber salad dressed with lemon juice and sour cream, this dish is perfect for a satisfying and easy weeknight dinner.
Ingredients
Scale
Chicken and Rice
- 1.2 kg (2 lb 10 oz) bone-in chicken thigh cutlets, skin on (5–6 pieces)
- 2 tbsp olive oil
- 1 tbsp dried herbs (oregano, thyme, or Italian herb mix)
- 1 tbsp sweet paprika
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp freshly cracked black pepper
- ½ tsp sea salt flakes
- 1 onion, finely diced
- 4 garlic cloves, finely chopped
- 2 tbsp tomato paste (concentrated puree)
- 1½ cups (300 g) white rice (jasmine or basmati)
- 3 cups (750 ml) chicken stock
- Fresh coriander (cilantro) or flat-leaf (Italian) parsley, roughly chopped, to serve (optional)
Cucumber Salad
- 3 Lebanese (short/Persian) cucumbers, finely sliced
- Juice of ½ lemon
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 3 tbsp sour cream
Instructions
- Season the Chicken: In a small bowl, mix the dried herbs, sweet paprika, onion powder, smoked paprika, black pepper, and sea salt flakes. Rub this spice mixture all over the bone-in chicken thigh cutlets, ensuring even coverage.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or deep skillet over medium-high heat. Add the chicken thigh cutlets skin side down and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and brown the other side for 3-4 minutes. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the finely diced onion and cook over medium heat until soft and translucent, about 5 minutes. Add the chopped garlic and cook for another 1-2 minutes until fragrant.
- Add Tomato Paste and Rice: Stir in 2 tablespoons of tomato paste and cook for 2 minutes to deepen the flavor. Then add the uncooked white rice and stir well to coat the grains with the tomato paste and oil.
- Add Chicken Stock and Cook: Pour in 3 cups (750 ml) of chicken stock, scraping any browned bits on the bottom of the pot. Stir to combine.
- Simmer with Chicken: Return the browned chicken thigh cutlets to the pot, placing them skin side up on top of the rice. Bring the liquid to a gentle simmer. Cover the pot with a tight-fitting lid, reduce heat to low, and cook for 20-25 minutes or until the rice is tender and the chicken is cooked through.
- Rest and Garnish: Remove the pot from heat and let it rest, still covered, for 5-10 minutes. This allows the rice to absorb any remaining moisture. Garnish with freshly chopped coriander or parsley before serving.
- Prepare the Cucumber Salad: While the chicken and rice cook, combine the finely sliced cucumbers in a bowl. Add the juice of half a lemon, sea salt flakes, freshly cracked black pepper, and 3 tablespoons of sour cream. Mix gently to combine. Chill until ready to serve.
- Serve: Plate the paprika chicken and rice with a generous spoonful of the lemony cucumber salad on the side for a fresh and creamy contrast.
Notes
- Note 1: Bone-in chicken thigh cutlets retain more moisture and flavor compared to boneless; however, you can substitute with boneless skin-on thighs if preferred, adjusting cook time slightly.
- Note 2: To make this recipe gluten-free, ensure the chicken stock you use is certified gluten-free as some store-bought brands may contain gluten.
- Use jasmine or basmati rice for best texture; avoid quick-cooking rice varieties as they may become mushy.
- For an extra smoky flavor, feel free to increase the smoked paprika slightly.
- You can substitute sour cream in the cucumber salad with Greek yogurt for a lighter option.
Keywords: paprika chicken, one-pot chicken and rice, easy chicken dinner, Mediterranean chicken recipe, stovetop chicken recipe, Lebanese cucumber salad, weeknight dinner