Chicken and Paprika Pilaf
Experience the warm, rustic flavors of Chicken and Paprika Pilaf, a one-pot wonder that's perfect for cozy weeknight dinners or family gatherings. This recipe features tender, golden-seared chicken thighs nestled into fragrant long-grain rice infused with smoked paprika, garlic, and cumin. Fresh bursts of sweetness from red bell peppers and peas add a delightful pop of color and flavor, while a sprinkle of fresh parsley elevates the dish with a bright, herbaceous touch. With just 15 minutes of prep and simple cooking techniques, you can create this hearty, comforting meal in under an hour. Serve this paprika-spiced pilaf straight from the skillet for a satisfying, low-effort dish that feels like a special occasion. Ideal for those searching for easy one-pot meals or flavorful chicken recipes!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1.5 cups long-grain rice
- 3 cups chicken broth
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 medium red bell pepper, diced
- 0.75 cups frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with salt, black pepper, and 1/2 teaspoon of smoked paprika on both sides.
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes on each side, until golden brown. Remove and set aside (the chicken will not be fully cooked).
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Sauté the chopped onion for 3-4 minutes until softened.
Stir in the minced garlic, cumin, dried thyme, and smoked paprika (1 teaspoon). Cook for 1 minute until fragrant.
Add the rice to the skillet and stir to coat the grains in the oil and spices, toasting for about 2 minutes.
Pour in the chicken broth and bring to a gentle simmer. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Return the chicken thighs to the skillet, nestling them into the rice mixture. Scatter the diced red bell pepper on top but do not stir.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature reaches 165°F/74°C).
In the last 5 minutes of cooking, sprinkle the frozen peas over the rice and re-cover to finish cooking.
Remove the skillet from heat and let it sit, covered, for 5 minutes. This allows the flavors to meld and the rice to fully absorb the liquid.
Fluff the rice gently with a fork. Sprinkle with chopped fresh parsley before serving.
Serve hot and enjoy your hearty Chicken and Paprika Pilaf!
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4545 mg | 198% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 20.2 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2768 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
