One-Pan Paprika Chicken and Rice

Name: One-Pan Paprika Chicken and Rice
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g Chicken thigh fillets; 350 g Long grain rice; 400 g Tinned chopped tomatoes; 200 g Capsicum; 200 g Brown onion; 15 g Garlic; 150 g Frozen peas; 2 tsp Smoked paprika; 30 ml Olive oil

The rice cooks underneath the chicken and takes on everything that comes off it.

Serves 4 45 min 40g proteinKid-friendly

chickenriceone-panbudgetmediterranean

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Ingredients

Chicken thigh fillets700 g
Long grain rice350 g
Tinned chopped tomatoes400 g
Capsicum200 g
Brown onion200 g
Garlic15 g
Frozen peas150 g
Smoked paprika2 tsp
Olive oil30 ml

Method

Season the chicken thighs with half the paprika and brown them in the oil in a deep frying pan, then set aside.
Cook the diced onion and capsicum in the same pan for 6 minutes, then add the garlic and the remaining paprika for 1 minute.
Stir in the rice until every grain is coated, then add the tinned tomatoes and 700ml water and bring to a simmer.
Sit the chicken back on top, cover, and cook over low heat for 20 minutes without stirring.
Scatter over the peas, cover again, and rest off the heat for 5 minutes before serving.