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One-Pan Chicken & Rice with Paprika Broth

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Total Time 35 minutes
Servings: 1 person
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 1 large bone-in skin-on chicken thigh (about 200g) — or boneless if preferred
  • 1/2 cup long-grain white rice rinsed
  • 1 cup chicken broth low sodium
  • 1/4 small onion diced
  • 2 garlic cloves minced
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1 tsp olive oil
  • Optional: a squeeze of lemon and fresh parsley to finish

Method
 

  1. Pat the chicken thigh dry and season generously on both sides with salt, pepper, smoked paprika, and cumin.
  2. Heat olive oil in a small, deep skillet or saucepan over medium-high heat.
  3. Add the chicken thigh skin-side down. Sear for 4–5 minutes until the skin is deep golden brown. Flip and sear 2 more minutes. Remove and set aside.
  4. In the same pan, reduce to medium heat. Add the diced onion and cook for 2–3 minutes until softened.
  5. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Add the rinsed rice and stir to coat it in the pan drippings for about 1 minute.
  7. Pour in the chicken broth and stir. Bring to a gentle boil.
  8. Nestle the chicken thigh on top of the rice, skin-side up. Reduce heat to low, cover tightly, and cook for 18–20 minutes.
  9. Check that the rice has absorbed the liquid and the chicken is cooked through (internal temp 165°F / 74°C). If the rice needs more time, add 2 tbsp of water and cook another 3–5 minutes.
  10. Let it rest off the heat, covered, for 3–5 minutes before serving. Finish with lemon and parsley if using.

Notes

Bone-in, skin-on chicken thighs are consistently the cheapest cut of chicken and often cost 50–60% less per pound than chicken breasts. They're also harder to overcook, making them perfect for weeknight cooking. Buy a family pack, cook one, and freeze the rest individually to save even more.