One-Pan Chicken & Rice with Peas and Smoked Paprika

• 50 min total
• 20 min hands-on
• Serves 4
• 590 kcal
• 43 g protein

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Ingredients

• 1½ lb boneless skinless chicken thighs, cut into 1½-inch pieces
• 2 tsp smoked paprika
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 2 tbsp tomato paste
• 1½ cups long-grain rice
• 2¾ cups chicken broth
• 1 cup frozen peas
• 1 lemon, cut into wedges
• salt
• black pepper

Method

1. Season the chicken with 1 tsp of the paprika, ¾ tsp salt and some pepper.
2. Heat 1 tbsp oil in a 12-inch skillet with a lid (or a wide Dutch oven) over medium-high heat. Brown the chicken in a single layer, 3–4 minutes per side. It doesn’t need to cook through yet. Move to a plate.
3. Lower the heat to medium. Add the remaining oil, the onion and bell pepper with a pinch of salt and cook 5 minutes until soft. Stir in the garlic, the remaining paprika, the cumin and tomato paste for 1 minute.
4. Add the rice and stir for 1 minute to coat. Pour in the broth and ½ tsp salt (less if your broth is salty), scrape up the browned bits, and bring to a boil.
5. Nestle the chicken and its juices into the rice. Cover, turn the heat to low and cook 18–20 minutes, until the rice is tender, the liquid is absorbed and the chicken reaches 165°F (74°C).
6. Scatter the peas over the top, cover again and let stand off the heat for 5 minutes until the peas are hot. Fluff and serve with the lemon wedges.

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