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ONE-PAN SPICED CHICKEN & RICE: A Bold Flavor Delight!

ONE-PAN SPICED CHICKEN & RICE
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A bold flavor delight featuring smoky, juicy, and perfectly spiced chicken served with seasoned rice, all cooked in one pan.

Ingredients

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  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon chili flakes (optional)
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 1/2 cups long-grain rice
  • 2 1/2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1/2 teaspoon cumin
  • 1/4 cup chopped fresh parsley

Instructions

  1. Pat chicken dry. Season generously with salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and chili flakes.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 6–7 minutes until deeply golden and crispy. Flip and cook 3 minutes more. Remove and set aside.
  3. In the same pan, sauté onion and bell pepper until softened (about 3–4 minutes). Add garlic and cook 30 seconds.
  4. Stir in tomato paste and cumin. Add rice and toast for 1 minute to coat in spices.
  5. Pour in chicken broth, stir gently, then nestle chicken thighs back into the pan on top of the rice.
  6. Cover and reduce heat to low. Simmer for 18–22 minutes until rice is tender and chicken is fully cooked.
  7. Remove from heat. Let rest 5 minutes, then sprinkle generously with fresh parsley before serving.

Notes

  • Serve with a fresh cucumber yogurt sauce.
  • Add a squeeze of lemon for brightness.
  • Pair with a simple green salad or roasted vegetables.
  • Don’t stir rice once chicken is added — this keeps it fluffy.
  • For extra crispy skin, broil uncovered 2–3 minutes at the end.
  • Substitute basmati rice for a lighter, aromatic twist.

Nutrition

Find it online: https://www.homeydishes.com/one-pan-spiced-chicken-rice-recipe/