One-pot Paprika Chicken and Rice

• servings: 4 servings
• active time: 5 minutes
• total time: 55 minutes

Ingredients

1 ⅕ kg (2 lb 10 oz) bone-in chicken thigh cutlets, skin on (5–6 chicken thigh cutlets)

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 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)

3 Lebanese (Persian) cucumbers, finely sliced

Juice of ½ lemon

½ tsp sea salt flakes

½ tsp cracked black pepper

3 tbsp sour cream

Directions

Preheat the oven to 180°C (350°F) (all oven types).

In a large bowl, coat the chicken with olive oil, dried herbs, sweet paprika, onion powder, smoked paprika, black pepper and salt. Use your hands to ensure even coverage.

In an oven-safe, heavy-based frying pan, sear the chicken on medium heat for 3–5 minutes until golden and crispy. Set aside.

In the same pan, add the onion and garlic (see note 2 if the pan is sticky). Cook for 1–2 minutes until softened.

Add the tomato paste and rice, stirring to combine. Pour in the chicken stock.

Return the chicken to the pan, ensuring the skin is facing up. Cover the pan tightly with a lid or foil. Bake for 35 minutes in the oven.

Remove the cover and bake for another 10 minutes. Allow the dish to rest, covered, for 10 minutes before serving, and top with fresh herbs if using.

To make the cucumber salad, combine all ingredients and serve with the chicken and rice.

Nutrition

• Serving Size: one pan
• Calories: 630
• Total Fat: 18.9 g
• Saturated Fat: 4.2 g
• Trans Fat: 0 g
• Cholesterol: 227.4 mg
• Sodium: 991.1 mg
• Total Carbohydrate: 35.8 g
• Dietary Fiber: 2.2 g
• Total Sugars: 5.9 g
• Protein: 76 g