One Pot Pepper Chicken and Rice

Dinner made easy with this deliciously easy one-pan pepper chicken and rice recipe. Throw it all in one pot and cook up a full meal with minimal ingredients and a lot of effort.

The best chili chicken!

I love a one pan meal and this One Pan Pepper Chicken and Rice is no exception! Everything can be cooked in one dish, making cooking and cleaning easier. It also provides a balanced meal of protein, carbohydrates and vegetables.

This paprika chicken calls for smoked paprika because I love the smokiness it adds to this recipe. If you want a more traditional Hungarian paprika powder or sweet paprika powder (yes, they are different), you can easily use either as a substitute. Whatever you choose, I know you’re going to love this recipe!

Ingredients in Paprika Chicken

• chicken thighs – I like bones with skin for this recipe, but you can use boneless skinless chicken thighs or even chicken breasts or chicken thighs.
• Smoked Peppers – I love the taste of smoked paprika, but you can use sweet paprika if you prefer
• salt + pepper – Feel free to cut down if you watch sodium levels.
• olive oil – some for browning chicken and others for cooking vegetables
• Garlic cloves – hacked
• Yellow Onion – You can also use a white or red onion
• paprika – for a little veggie boost
• basmati rice – or other long-grain rice like jasmine rice
• tomato – a Globe or Roma tomato
• chicken soup – You can replace them with any other broth or broth
• lemon – for a little acid
• Fresh Parsley – it tastes delicious when sprinkled on top as a garnish.

How to make pepper chicken

STEP 1: COATING THE CHICKEN

In a large bowl, toss the chicken thighs with the paprika, salt, and pepper until well coated.

STEP 2: COOK CHICKEN

Heat a large saucepan or Dutch oven over medium-high heat and add 1 tbsp olive oil. Add chicken to pot and sear on both sides (about 3 minutes per side). It doesn’t have to be cooked through. Remove chicken from pot and set aside.

STEP 3: COOKING VEGETABLES + ADD RICE

Add remaining 1 tablespoon olive oil to saucepan and stir in garlic, onion, and red pepper. Cook for 3-4 minutes. Stir in the rice and tomato and cook 1 minute to combine the flavors.

STEP 4: SIMMER DISH

Add chicken broth and the remaining 1/2 tsp salt, stir well and bring the mixture to a boil. Once it’s simmering, reduce the heat to low and add the browned chicken, tossing it into the rice a little. Immediately cover the pan and cook for 20-25 minutes. Top with fresh lemon juice and chopped parsley.

Storage Instructions

Leftovers will keep in the fridge for up to 5 days. Reheat in the microwave or on the stove.

More one-pot dishes:

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