One-Pan Chicken and Rice
Rice cooked underneath chicken thighs soaks up all their juices and the browned bits from the bottom of the pan, so it tastes far richer than a plain side. We sear the chicken first for colour, then let it finish steaming right on top of the rice.
- Prep
- 15 min
- Cook
- 35 min
- Rest
- 10 min
- Total
- 1 h
- Servings
- 4
- Level
- Medium
- Per serving
- 560 kcal
Ingredients
For the chicken
For the rice
Makes: 4 servings
Shopping list
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Method
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Step 1: Season the chicken
Pat the thighs dry with kitchen paper and rub both sides with the paprika and salt.
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Step 2: Sear the chicken
Heat the oil in a deep 28 cm frying pan with a tight-fitting lid over medium-high heat. Sear the thighs for 3–4 minutes per side until golden brown — they'll still be raw inside, which is fine. Transfer to a plate.
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Step 3: Cook the vegetables
Lower the heat to medium, add the onion and pepper and cook for 4–5 minutes, scraping up the browned bits from the bottom. Add the garlic and cook for 30 seconds.
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Step 4: Toast the rice
Add the rice and turmeric and stir for 1–2 minutes, until every grain is coated in oil and slightly opaque at the edges.
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Step 5: Add stock and chicken
Pour in the hot stock, add the salt and bring to the boil. Lay the chicken on top with any juices from the plate, pressing it lightly into the rice. Cover, turn the heat down to the lowest setting and cook for 18 minutes without lifting the lid.
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Step 6: Add the peas
Take the pan off the heat, quickly scatter the peas over the top and cover again straight away. Leave for 10 minutes: the rice finishes absorbing the liquid and the peas warm through in the steam.
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Step 7: Check and serve
The chicken is done when a thermometer in the thickest part reads at least 75 °C / 165 °F, or the meat is white with clear juices when cut. Fluff the rice with a fork, scatter with parsley and serve with lemon wedges.
Tips & variations
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Tip
Don't lift the lid while the rice cooks: the escaping steam is water the rice will be short of later. If your hob runs hot even on low, move the pan to the smallest burner.
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Swap
Basmati works the same way but needs only 15 minutes. Brown rice needs more liquid and time, so we don't recommend it here.
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Variation
For a Spanish touch, use smoked paprika instead of sweet and add a pinch of saffron with the stock.
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Storage
Cool leftovers within an hour and keep them in the fridge for up to 3 days. Reheat covered with a splash of water until piping hot all the way through.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 560 kcal | 2,240 kcal |
| Protein | 37 g | 148 g |
| Fat | 15 g | 60 g |
| Carbohydrates | 68 g | 272 g |
Approximate values calculated from standard ingredient data.
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