Tender chicken thighs simmered in a flavorful blend of spices and aromatic onions, cooked together with perfectly seasoned rice for a satisfying, all-in-one meal with deep smoky richness and comforting texture. This one-pot dish is both practical and delicious—ideal for weeknights, family dinners, or meal prep with minimal cleanup.

Why You’ll Love This Recipe

Smoky one-pot chicken and rice is the kind of meal that feels hearty and comforting, yet requires very little effort. Here’s why it’s a standout:

• Cooked in one pot for easy cleanup and convenience
• Smoked paprika and cumin give it a warm, bold flavor
• Juicy chicken thighs remain tender as they simmer with the rice
• Excellent as leftovers, with flavor that deepens over time
• Great for feeding a crowd or preparing ahead for the week
• Balanced, satisfying, and budget-friendly

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

6 boneless, skinless chicken thighs
1 tablespoon olive oil
1 medium onion, sliced
3 garlic cloves, minced
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon chili flakes (optional)
Salt and black pepper to taste
1 1/2 cups long grain rice
3 cups chicken broth
2 tablespoons tomato paste
1 tablespoon chopped parsley (for garnish)

directions

1. Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
2. Season the chicken thighs with salt, pepper, and half of the smoked paprika and cumin.
3. Sear the chicken for about 4 minutes per side until golden brown. Remove from the pan and set aside.
4. In the same pan, add sliced onion and minced garlic. Sauté for 3–4 minutes until fragrant and softened.
5. Stir in the remaining paprika, cumin, oregano, chili flakes (if using), and tomato paste. Cook for 1 minute.
6. Add the rice and stir to coat it in the spices and tomato mixture. Toast for 1–2 minutes.
7. Pour in the chicken broth and bring to a gentle simmer.
8. Return the chicken thighs to the pan, nestling them into the rice.
9. Cover, reduce heat to low, and simmer for 25–30 minutes, or until the rice is tender and the liquid is absorbed.
10. Remove from heat and let rest, covered, for 5 minutes.
11. Fluff the rice with a fork and garnish with chopped parsley before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Add Vegetables: Stir in peas, chopped bell peppers, or spinach in the last 10 minutes of cooking.
• Spicy Version: Add more chili flakes or a dash of hot sauce for extra heat.
• Brown Rice Option: Use brown rice instead of white, increasing cook time to 45–50 minutes and adding more broth.
• Herb Swap: Substitute parsley with cilantro or thyme for a different flavor profile.
• Lemon Twist: Finish with a squeeze of fresh lemon juice for brightness.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat gently in a pan with a splash of water or broth to rehydrate the rice. Microwave in short intervals, covered.

FAQs

Can I use bone-in chicken thighs?

Yes, but you may need to increase the cooking time slightly to ensure the chicken is fully cooked through.

Can I use chicken breast instead of thighs?

Yes, but breasts tend to dry out more easily. Reduce searing time and monitor closely during simmering.

What type of rice works best?

Long grain rice is ideal for texture and separation. Avoid short grain or sticky rice.

Can I make this in a rice cooker?

No, this dish is best prepared in a skillet or Dutch oven to develop flavor through searing and sautéing.

Is the chili flake necessary?

It’s optional. Omit for a milder flavor or add more if you prefer heat.

Can I use water instead of chicken broth?

Yes, but the broth adds richness. You can enhance water with bouillon or seasoning if needed.

Can I add beans?

Yes, canned and drained black beans or kidney beans work well. Add them in the last 10 minutes of cooking.

Will the rice stick to the bottom?

Not if you use a heavy-bottomed pan and keep the heat low during simmering. Stirring occasionally during the last 10 minutes helps.

Can I double the recipe?

Yes, just use a larger pot and increase cook time slightly while monitoring liquid levels.

What sides go well with this?

Serve with a fresh green salad, roasted vegetables, or flatbread for a complete meal.

Conclusion

Smoky one-pot chicken and rice is a flavorful, well-rounded meal that requires minimal effort and delivers maximum comfort. With tender chicken, aromatic spices, and fluffy rice all cooked in one pot, this recipe is perfect for busy evenings, casual gatherings, or anyone craving a hearty, home-cooked dish. Try it once, and it will quickly become a weeknight favorite.

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