One-Pot Smoky Chicken & Rice

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs (680 g), trimmed
• 1 tablespoon olive oil
• 2 teaspoons smoked paprika, divided
• 1 teaspoon fine salt, divided, plus more to taste
• 1/2 teaspoon ground black pepper, divided
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and diced
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1 1/2 cups uncooked long-grain white rice (300 g), rinsed and drained very well
• 2 1/2 cups low-sodium chicken broth (600 ml)
• 1 cup frozen peas (140 g)
• 2 tablespoons chopped fresh parsley

Method

1. 01

   Pat the chicken dry. Season with 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat the oil in a wide, deep saute pan with a tight-fitting lid, about 12 inches across, over medium-high heat. Brown the chicken for about 3 minutes per side, working in batches if crowded. Transfer to a plate reserved for the partly cooked chicken; it will finish cooking later.

2. 02

   Reduce the heat to medium. Add the onion and bell pepper to the same pan and cook for 5 minutes, stirring and scraping up browned bits. If the pan is completely dry, add a tablespoon of water. Stir in the garlic, remaining teaspoon paprika, and thyme for 30 seconds.

3. 03

   Add the well-drained rice and stir for 1 minute. Pour in the broth, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Scrape the base thoroughly so nothing is stuck, and bring the liquid to a steady simmer.

4. 04

   Nestle the chicken and any juices from its plate on top of the rice. Cover tightly, reduce to low heat, and cook for 18 minutes without stirring. Quickly scatter the frozen peas around the chicken, replace the lid, and cook for another 5 minutes. Check that the thickest part of every chicken piece reaches 165°F (74°C), and that the rice is tender with most of the liquid absorbed.

5. 05

   If the rice is still firm, add 2–4 tablespoons hot broth or water around the edge, cover, and cook on low for another 5 minutes before checking again. If the rice is ready but a thick chicken piece is not, transfer that piece to a separate small pan with a splash of broth, cover, and cook until it reaches 165°F. Keep the rice covered off the heat while it finishes.

6. 06

   Remove the finished pan from the heat and leave covered for 10 minutes. Lift the chicken onto a clean plate, fluff the rice gently with a fork, and return the chicken. Scatter over the parsley and serve four portions. The resting time is included in the cooking estimate.

7. 07

   Use regular long-grain white rice, rather than brown, instant, or parboiled rice; those need different liquid amounts and timings. If your pan lid leaks steam badly, the rice may need a little extra hot liquid. Avoid repeatedly lifting the lid during the first cooking stage.

8. 08

   Refrigerate leftovers within 2 hours in shallow covered containers for up to 3–4 days. Reheat with a splash of water, covered, until the rice and chicken are hot throughout and reach 165°F (74°C). Do not leave cooked rice sitting in the pan at room temperature.