One-Pan Paprika Chicken and Rice
The rice cooks underneath the chicken and takes on everything that comes off it.
Serves 4 45 min 40g proteinKid-friendly
chickenriceone-panbudgetmediterranean
Plan it this weekIngredients
- Chicken thigh fillets700 g
- Long grain rice350 g
- Tinned chopped tomatoes400 g
- Capsicum200 g
- Brown onion200 g
- Garlic15 g
- Frozen peas150 g
- Smoked paprika4 g
- Olive oil30 ml
Method
- Season the chicken thighs with half the paprika and brown them in the oil in a deep frying pan, then set aside.
- Cook the diced onion and capsicum in the same pan for 6 minutes, then add the garlic and the remaining paprika for 1 minute.
- Stir in the rice until every grain is coated, then add the tinned tomatoes and 700ml water and bring to a simmer.
- Sit the chicken back on top, cover, and cook over low heat for 20 minutes without stirring.
- Scatter over the peas, cover again, and rest off the heat for 5 minutes before serving.
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
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Not priced
- Chicken thigh fillets · 700 g
- Long grain rice · 350 g
- Tinned chopped tomatoes · 400 g
- Capsicum · 200 g
- Brown onion · 200 g
- Garlic · 15 g
- Frozen peas · 150 g
- Smoked paprika · 4 g
- Olive oil · 30 ml