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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Season the chicken thighs with salt, black pepper, and 1/2 teaspoon of smoked paprika on both sides.

Step 2

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).

Step 3

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.

Step 4

Stir in the minced garlic, cumin, dried thyme, and smoked paprika (1 teaspoon). Cook for 1 minute until fragrant.

Step 5

Add the rice to the skillet and stir to coat the grains in the oil and spices, toasting for about 2 minutes.

Step 6

Pour in the chicken broth and bring to a gentle simmer. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 7

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.

Step 8

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).

Step 9

In the last 5 minutes of cooking, sprinkle the frozen peas over the rice and re-cover to finish cooking.

Step 10

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.

Step 11

Fluff the rice gently with a fork. Sprinkle with chopped fresh parsley before serving.

Step 12

Serve hot and enjoy your hearty Chicken and Paprika Pilaf!

Nutrition Facts

Serving size	(2060.8g)

Amount per serving	% Daily Value*
Calories	2177.4

Total Fat 124.0g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 4545.0mg	0%
Total Carbohydrate 132.6g	0%
Dietary Fiber 14.7g	0%
Total Sugars 20.2g
Protein 136.9g	0%

Vitamin D 0IU	0%
Calcium 289.6mg	0%
Iron 16.7mg	0%
Potassium 2768.5mg	0%

*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.

Source of Calories

Fat: 50.9%

Protein: 25.0%

Carbs: 24.2%