Paprika chicken and rice is a warm, golden one pot dinner where seasoned chicken thighs, tender peppers and fluffy basmati rice cook together in a single pot. Paprika, garlic, oregano, a little cayenne and turmeric give the dish a bright color and a gently spiced, savory flavor that is not too hot for most families.
The chicken is marinated briefly in the spice rub, browned for flavor, then simmered with the rice so the rice absorbs all of the juices and spices. Frozen peas stirred in at the end add sweetness and color, and a drizzle of garlic mayonnaise or yogurt sauce on top makes every bowl feel finished. Plan on about an hour from start to finish.
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Why This Paprika Chicken and Rice Recipe Works
A short marinade of paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt and lemon juice seasons the chicken thighs quickly while you chop the vegetables. The brown sugar helps the pieces brown, and the lemon juice adds a little brightness.
Browning the chicken first, then building the rice in the same pot, keeps every bit of flavor in the dish. The rice toasts briefly in the spiced oil, which helps keep the grains separate, then simmers in broth until fluffy. Peas stay bright because they are added at the end and warmed by the steam.
Ingredients for Paprika Chicken and Rice
- 1 pound boneless skinless chicken thighs, cut into bite size pieces
- 2 teaspoons paprika (sweet, not hot)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, or omit
- 1 tablespoon brown sugar
- 3/4 teaspoon salt, divided
- 1/2 tablespoon lemon juice
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 1/2 cups basmati rice
- 1/4 teaspoon red pepper flakes, or omit
- 2 teaspoons ground turmeric
- 2 1/4 cups low sodium chicken broth
- 1 cup frozen peas
- Sliced green onion and garlic mayonnaise or plain yogurt sauce, for serving
Chicken thighs. They stay juicy as they simmer in the rice. Boneless breasts work too, but cut them slightly larger and watch the time.
Paprika and turmeric. Paprika gives sweet, mild flavor and warm color, and turmeric adds earthy depth and a golden hue to the rice.
Basmati rice. Its long grains cook up fluffy and separate. Long grain white rice is a fine substitute, and the same liquid ratio works.
Cayenne and red pepper flakes. Together they give gentle heat. Leave them out for a mild dish or double them for more kick.
How to Make Paprika Chicken and Rice
1. Season the chicken. Mix the paprika, garlic powder, oregano, coriander, cayenne, brown sugar, 1/2 teaspoon of the salt and the lemon juice in a bowl. Add the chicken, stir to coat and let it sit for 10 minutes.
2. Brown the chicken. Heat 1 tablespoon of the oil in a large pot over medium heat. Cook the chicken for 5 to 7 minutes, until golden on the outside, then move it to a plate.
3. Soften the vegetables. Add the remaining 2 tablespoons oil to the pot, then cook the garlic, onion and bell pepper for 3 to 4 minutes, until soft.
4. Toast the rice. Rinse the rice, drain it well, and stir it into the pot with the red pepper flakes and turmeric for about 1 minute.
5. Add the broth. Pour in the broth, return the chicken and any juices to the pot, and bring to a boil.
6. Simmer covered. Reduce the heat to low, cover tightly and cook for 15 to 20 minutes, until the rice is tender and the broth is absorbed.
7. Add the peas. Scatter the frozen peas on top, sprinkle with the remaining 1/4 teaspoon salt, cover and let the pot sit off the heat for 5 minutes.
8. Whip and serve. Check that the chicken reaches 165 degrees F, loosen the rice with a fork and top with green onion and your sauce.
How to Serve Paprika Chicken and Rice
Serve the rice in bowls with sliced green onion and a spoonful of garlic mayonnaise or plain yogurt sauce. A fresh cucumber salad or steamed greens balance the richness. For more warm rice dinners, try no peek chicken and rice, one pan Mediterranean chicken and rice, pressure cooker chicken thighs and rice and a side of cilantro lime rice.
How to Store and Reheat Paprika Chicken and Rice
Cooked rice needs careful cooling, so refrigerate the leftovers within one hour of cooking in a shallow airtight container. Eat them within 3 to 4 days, and reheat until steaming hot, with a splash of water to refresh the rice. Do not leave the pot sitting out at room temperature.
Tips and Variations for Paprika Chicken and Rice
Rinse the rice. Rinsing removes surface starch, which helps the grains stay separate and fluffy.
Keep the lid on. Lifting the lid lets steam escape and can leave the rice undercooked, so wait until the end of the simmer.
Cut the chicken evenly. Bite size pieces of the same size cook at the same speed and stay tender.
Adjust the spice. Leave out the cayenne and pepper flakes for a mild dish, or add a pinch more for heat.
Marinate longer. You can marinate the chicken in the refrigerator, covered, for several hours or even overnight for deeper flavor.
Use the right pot. A wide, heavy pot with a tight fitting lid cooks the rice evenly and keeps the bottom from scorching.
Swap the vegetables. Green beans, corn or diced zucchini can replace the peas and peppers.
Cool the rice quickly. This University of California food safety update covers food safety concerns with cooked rice, so cool and refrigerate it promptly.
Frequently Asked Questions About Paprika Chicken and Rice
What is paprika chicken and rice?
It is a one pot dinner made with spiced chicken thighs, rice, peppers and peas, all cooked together so the rice soaks up the flavor.
Can I make paprika chicken and rice with brown rice?
Brown rice needs more liquid and a longer cook time, so follow the package directions and brown the chicken fully before adding it back to the pot.
Can I make it spicy?
Yes. Increase the cayenne and red pepper flakes a little at a time, or serve it with hot sauce on the side.
Can I use chicken breast?
Yes. Cut the breast into slightly larger pieces so it does not dry out, and check that it reaches 165 degrees F.
Can I freeze paprika chicken and rice?
Yes, in portions. Cool the rice quickly, freeze it in airtight containers and reheat until steaming hot. The peas will be softer after thawing.
Paprika Chicken and Rice with Peas
Equipment
- Large pot with tight fitting lid
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- 2 tsp paprika sweet, not hot
- 1 tsp garlic powder
- 1 tsp dried oregano
- ¼ tsp ground coriander
- ¼ tsp cayenne pepper or omit
- 1 tbsp brown sugar
- ¾ tsp salt divided
- ½ tbsp lemon juice
- 3 tbsp olive oil divided
- 2 cloves garlic minced
- 1 small onion diced
- 1 red bell pepper diced
- 1 ½ cup basmati rice rinsed
- ¼ tsp red pepper flakes or omit
- 2 tsp ground turmeric
- 2 ¼ cup low sodium chicken broth
- 1 cup frozen peas
- 1 tbsp sliced green onion for serving
- 2 tbsp garlic mayonnaise or plain yogurt sauce for serving, optional
Instructions
Cooking
- Marinate. Mix the paprika, garlic powder, oregano, coriander, cayenne, brown sugar, 1/2 teaspoon salt and lemon juice, coat the chicken and rest 10 minutes.
- Brown. Brown the chicken in 1 tablespoon oil over medium heat for 5 to 7 minutes and set aside.
- Saute. Cook the garlic, onion and bell pepper in the remaining oil for 3 to 4 minutes.
- Toast rice. Stir in the rinsed rice, pepper flakes and turmeric for 1 minute.
- Simmer. Add the broth and chicken, bring to a boil, then cover and cook on low 15 to 20 minutes.
- Finish. Add the peas and remaining 1/4 teaspoon salt, cover off the heat for 5 minutes, check that the chicken reaches 165 degrees F and loosen.
