Paprika Chicken and Rice

Andy | Dinner | Spanish

Prep time: 5 min Cook time: 25 min Servings: 4

One pot chicken and rice dishes are the best, and this one is up there with my favourites. The chicken is juicy, packed with flavour from the paprika marinade, and the rice cooks right in the same pan so it soaks up every bit of that incredible flavour as it goes. I've also thrown in some baby spinach at the end to make sure we're getting our greens in without any extra effort.

What I love most about this recipe is how little washing up there is. Everything happens in one pan, the chicken renders and sears, the rice absorbs all that goodness, and by the time it's done, you've got a complete meal without much fuss at all.

This one takes about 30 minutes from start to finish, making it a great option for a weekend dinner when you want something a bit special without spending hours in the kitchen. I also highly recommend making a bigger batch, it reheats really well and makes an excellent lunch the next day.

Ingredient Notes

Chicken thighs: I always buy them bone-in and skin-on. The bone keeps the meat tender during cooking and the skin renders down beautifully in the pan, adding flavour and texture to the whole dish. You can use boneless, skinless thighs but you will lose some of that juiciness and depth. Chicken marylands or a combination of thighs and drumsticks also work great here.

Long grain rice: I prefer long grain for this dish because it stays fluffy and separate throughout the cook. Basmati will also work if that’s what you have on hand. Medium or short grain can turn sticky and clump together, so I'd stick to long grain for the best result.

Chicken stock: You could swap this for vegetable stock if needed, but chicken stock really is the best match here as it deepens the flavour of both the chicken and the rice.

Smoked paprika: This is the hero ingredient of the dish, so it’s worth using a good quality one. Smoked paprika is made from dried, smoked red peppers and has a rich, deep flavour that’s quite different from regular sweet paprika, don’t substitute one for the other. You’ll find it in the spice aisle of most supermarkets. I like to use a Spanish smoked paprika (pimentón ahumado) for the best flavour.

Equipment you’ll need

Large heavy-based frying pan with a lid
Large mixing bowl
Baking tray
Chopping board and knife
Measuring cups and spoons

Ingredients

1 tbsp tomato paste
2 tbsp extra virgin olive oil
1 tbsp smoked paprika
¼ tsp chilli powder
juice of 1 lemon
4 chicken thighs, bone in, skin on
1 red onion
1 carrot
1 cinnamon stick
1 tsp ground cumin
1 cup longrain rice
440ml chicken stock
200g baby spinach

Directions

Chicken prep and first cook
Combine the tomato paste, half of the olive oil, paprika, chilli powder and lemon juice in a large bowl.
Mix well, then add the chicken and toss to coat the chicken completely.
Place the remaining oil in a large heavy-based frying pan and add the chicken, skin side down.
Put over a medium heat and cook for 6-8 minutes, until the chicken skin renders and starts to brown. Transfer to a tray. It won’t be completely cooked at this stage but that’s okay as we’ll add it back to the pan soon.
Cook the base
Add the rice to a bowl of water, enough so it’s completely covered.
Dice the red onion and finely dice the carrot. Add to the pan you cooked the chicken in, and cook for 3 minutes, stirring, until softened.
Deglaze the pan with a little of the stock, scraping off the fond from the bottom. Add the cinnamon and cumin, season with some salt and cook for 2 minutes, until aromatic.
Drain the rice, add it to the pan and stir through the vegetables to combine well.
Add the remaining stock and return the chicken to the pan. Bring to a simmer, then reduce the heat to very low, cover with the lid and cook for 15 minutes.
Finish and serve
Remove the chicken and set aside on a tray. Discard the cinnamon stick.
Give the rice a stir, then add the spinach. Cover with the lid again, turn off the heat and let sit for 2 minutes.
Uncover and stir the spinach through the rice. Serve with the chicken on top of the rice.

Recipe notes

Chef Tips

Start the chicken skin side down in a cold pan

Place the chicken skin side down into a cold pan before turning on the heat. Starting cold gives the fat time to slowly render out, which gives you some nice colour and flavour on the chicken.

Deglazing the pan

After removing the chicken you’ll see caramelised bits stuck to the bottom of the pan, that’s called fond and it’s absolutely packed with flavour. Add your carrot and onions and let them cook for a couple of minutes. Then, add enough stock to loosen the fond on the bottom of the pan. That fond going into the sauce is what gives this dish its depth.

Soak the rice first

Soaking the rice in cold water before adding it to the pan washes off excess surface starch, which helps the grains stay fluffy and separate rather than clumping together.

Don’t lift the lid

Once you cover the pan and drop to very low heat, resist the urge to peek or stir. Every time you lift the lid you release the steam the rice needs to cook properly.

Storage

Any leftovers should be stored in an airtight container and refrigerated for up to 3 days. Reheat slowly in the oven in a casserole dish with a splash of water to loosen things up, or in the microwave until piping hot.

FAQs

Can I make this dish ahead of time? This dish is best made right before serving. The rice can absorb too much liquid and become mushy if it sits for too long. That said, leftovers reheat really well, so I’d recommend making a bigger batch and saving some for lunch the next day.

Is it spicy? The chilli powder does add a mild heat to the dish. If you’re cooking for kids or just prefer no spice, reduce the amount or leave it out altogether. The smoked paprika will still give you plenty of flavour and colour without the heat.

Can I freeze it? I wouldn’t freeze this one. The rice tends to go mushy and watery when frozen and reheated. Store leftovers in an airtight container in the fridge for up to 3 days instead.

Can I make it vegetarian? This dish relies heavily on the chicken and chicken stock for its flavour, so it doesn’t translate easily into a vegetarian version. You could experiment with chickpeas and vegetable stock, but it would be quite a different dish.

Can I make it gluten free? This recipe is naturally gluten free as written. Just double-check the label on your chicken stock to be sure, as some brands may contain gluten.

What if I don’t have a lid for my pan? Tear off a sheet of foil and press it tightly over the pan before reducing the heat. It won’t be quite as snug as a proper lid, but it will trap enough steam to cook the rice through. Just be careful lifting it off as the steam will be hot.