One-Pot Paprika Chicken and Rice with Cucumber Salad Recipe
This one-pot paprika chicken and rice recipe combines tender, bone-in chicken thighs with fragrant spices and perfectly cooked rice, creating a deliciously comforting meal. Enhanced by a fresh cucumber salad with a zesty lemon and sour cream dressing, this dish offers a balanced blend of smoky, savory, and fresh flavors, all prepared in a single pot for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
Chicken and Rice
- 1.2 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 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 (use gluten-free if needed)
- 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
- Prepare the chicken: Pat dry the bone-in chicken thigh cutlets with skin on. In a small bowl, combine the dried herbs, sweet paprika, onion powder, smoked paprika, cracked black pepper, and sea salt flakes. Rub this spice mix all over the chicken pieces to evenly coat.
- Sear the chicken: Heat olive oil in a large heavy-based pot or deep skillet over medium-high heat. Add the seasoned chicken, skin side down first, and cook until the skin is golden brown and crisp, about 5-7 minutes. Flip and brown the other side for another 3-4 minutes, then 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 softened and translucent, about 5 minutes. Add the chopped garlic and tomato paste and stir well, cooking for 1-2 more minutes to deepen the flavors.
- Add rice and chicken stock: Stir the white rice into the onion and tomato mixture, coating the grains well. Pour in the chicken stock, scraping the bottom of the pot to release any flavorful bits stuck from the searing. Bring the mixture to a gentle boil.
- Cook the chicken and rice together: Return the browned chicken thighs to the pot, placing them skin-side up on top of the rice. Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 74°C or 165°F).
- Prepare cucumber salad: While the chicken and rice cook, place the finely sliced cucumbers in a bowl. Add the lemon juice, sea salt flakes, and cracked black pepper. Toss to combine, then gently fold in the sour cream to coat all the slices evenly. Refrigerate until ready to serve.
- Serve: Once the chicken and rice are done, turn off the heat and let the pot sit covered for 5 minutes. Fluff the rice with a fork, sprinkle with fresh coriander or parsley if using, and serve alongside the refreshing cucumber salad.
Notes
- You can use either jasmine or basmati rice. Ensure that the rice is rinsed if you prefer less starch.
- For a gluten-free version, verify that the chicken stock used is gluten-free.
- Bone-in chicken thighs with skin ensure juicier, more flavorful chicken; you can substitute with boneless if preferred but adjust cooking time.
- The smoked paprika adds a subtle smoky depth; if unavailable, increase sweet paprika slightly and add a tiny bit of cumin for complexity.
- Resting the chicken and rice after cooking allows flavors to meld and rice to finish steaming perfectly.