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Home » One Pot » One Pot Paprika Chicken and Rice

One Pot Paprika Chicken and Rice

Jun 29, 2020 · Modified: Jan 31, 2024 by Carmy · This post may contain affiliate links and as an Amazon Associate, I earn a commission from qualifying purchases.

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Make this super easy One Pot Paprika Chicken and Rice dish for dinner tonight! This one pot recipe makes for the perfect weeknight chicken dinner that the whole family will enjoy.

Jump to:
  • One Pot Chicken Dinner
  • What You'll Need
  • How To Make This One Pot Spanish-ish Chicken and Rice
  • Recipes Variations
  • Tips and Notes
  • Recipe
  • More Recipes You May Like

One Pot Chicken Dinner

Inspired by Spanish chicken and rice, this is my more budget-friendly spin on it! More traditional one pot Spanish chicken and rice recipes tend to have ingredients such as saffron in it but since a small bottle of a couple standards can set you back $20, I've skipped it for my homemade budget friendly version!

You'll love that this recipe uses mostly pantry and freezer staples and that it takes less than an hour from start to finish.

What You'll Need

  • paprika: I use sweet paprika but you can also use smoked paprika if you prefer.
  • garlic powder
  • onion powder
  • chili powder
  • oregano: skip the fresh stuff and use dried oregano.
  • olive oil
  • chicken thighs: boneless, skinless
  • basmati rice
  • chicken broth: I like using Better Than Bouillon instead of boxed stock/broth.
  • lemon juice
  • peas: from frozen
  • corn: from frozen

You'll also have to make sure you have a pan that comes with an airtight lid. I use a very similar one (a different model) to this one from Zwilling. Alternatively, you could use a Dutch oven for this if you don't have a sauté pan with a lid.

How To Make This One Pot Spanish-ish Chicken and Rice

  • Combine and stir all the spiced.
  • In a bowl, drizzle half of your olive oil onto the chicken and then coat with half of the spice mix.
chicken thighs coated in spice mix
  • Add the rest of the olive oil onto a pan on medium-high heat. Using tongs, carefully sear each of the chicken thighs, 2-3 minutes on each side (not cooking it through all the way). Set the chicken aside on a plate when seared.
chicken thighs searing
  • In the pan, add the rice, rest of the spice mix, chicken broth, and lemon juice, stirring and gently scraping the bottom of the pan to make sure there aren't any burnt sections.
  • Bring the heat to high and let the rice and liquid boil for 3 minutes, stirring every so often.
  • Lower the heat to low, add the chicken on top of the rice, and cover for 15 minutes.
  • When done, shift the chicken to a side and stir in the frozen peas and corn into the rice. Turn off the heat. Cover again with the lid for 2-3 minutes for the peas and corn to steam before serving. Top off with the juice from a wedge of lemon.

Recipes Variations

  • The chicken thighs can be replaced with chicken breasts. You'll have to sear them a little longer as they tend to be thicker than chicken breasts.
  • You can replace the frozen peas and corn with any frozen vegetable medley.

Tips and Notes

  • I prefer basmati rice for this Spanish inspired chicken and rice as I find shorter grain rice to come out softer than I prefer.
  • Boiling the rice uncovered and stirring for the 3 minutes helps a majority of the liquid cook down before using steam on low heat to cook the rest of the rice and chicken. I prefer this method as it's faster than letting it steam on low for longer.

Recipe

One Pot Paprika Chicken and Rice

Make this super easy One Pot Paprika Chicken and Rice dish for dinner tonight! This one pot recipe makes for the perfect weeknight chicken dinner that the whole family will enjoy.
4.50 from 4 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 servings

Ingredients

  • 2 teaspoons sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 4 tablespoons olive oil
  • 6 to 8 boneless skinless chicken thighs
  • 1 cup basmati rice
  • 2½ cup chicken broth, low sodium
  • ¼ cup lemon juice
  • 1 cup frozen peas
  • 1 cup frozen corn
  • garnish/top with: lemon juice/wedge and green onions

Instructions

  • Combine and stir all the spiced.
  • In a bowl, drizzle half of your olive oil onto the chicken and then coat with half of the spice mix.
  • Add the rest of the olive oil onto a pan on medium-high heat.
  • Using tongs, carefully sear each of the chicken thighs, 2-3 minutes on each side (not cooking it through all the way). Set the chicken aside on a plate when seared.
  • In the pan, add the rice, rest of the spice mix, chicken broth, and lemon juice, stirring and gently scraping the bottom of the pan to make sure there aren’t any burnt sections.
  • Bring the heat to high and let the rice and liquid boil for 3 minutes, stirring every so often.
  • Lower the heat to low, add the chicken on top of the rice, and cover for 15 minutes.
  • When done, shift the chicken to a side and stir in the frozen peas and corn into the rice. Turn off the heat. Cover again with the lid for 2-3 minutes for the peas and corn to steam before serving. Top off with the juice from a wedge of lemon.

Nutrition

Serving: 1serving | Calories: 586kcal | Carbohydrates: 56g | Protein: 41g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 712mg | Potassium: 773mg | Fiber: 5g | Sugar: 3g | Vitamin A: 973IU | Vitamin C: 24mg | Calcium: 60mg | Iron: 3mg
Course: One Pot
Cuisine: Comfort
Author: Carmy

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More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.

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Comments

  1. Bushra says

    April 24, 2021 at 6:43 pm

    Thank you for sharing this recipe. I cooked it for my family and they absolutely loved it.

    Reply
    • Carmy says

      April 29, 2021 at 10:04 pm

      I'm so glad you liked it!

      Reply
4.50 from 4 votes (4 ratings without comment)

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