One-Skillet Paprika Chicken Thighs & Pepper Rice
Ingredients
1 tablespoon smoked paprika, divided
1 1/2 teaspoons kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 1/2 pounds (4 to 6) bone-in skin-on chicken thighs
1 1/4 cups medium- or long-grain rice (like basmati or jasmine)
1 medium (8-ounce) red bell pepper, roughly chopped
1 medium (8-ounce) yellow onion, peeled and roughly chopped
4 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil, plus more to taste
1 medium (12-ounce) beefsteak tomato, roughly chopped
6 ounces green beans, trimmed and cut into 1-inch pieces (about 1 1/2 cups)
Fresh parsley, to serve (optional)
1 lemon, cut into wedges
Ingredients
  1. Stir together 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons kosher salt, and the black pepper in a small bowl. Pat-dry the chicken with paper towels and evenly season with the paprika mixture. You can cook the chicken right away or dry-brine by arranging on a rack set in a rimmed baking sheet and refrigerate uncovered for up to 24 hours.
  2. Place the rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain. Repeat at least 2 more times until water runs clear enough to see your hand through it. Cover with cool tap water and set aside to soak while you prepare the rest of the dish (this helps the rice cook evenly).
  3. In a small food processor or blender, puree the red bell pepper, onion, and garlic until smooth, adding a splash of water if needed.
  4. In a medium cast-iron pan or high-sided skillet, heat the oil over medium. Add the chicken, skin side-down. Cook until the skin is deeply golden brown, the fat has rendered, and the chicken effortlessly releases from the pan, 12 to 15 minutes. Transfer to a plate.
  5. Add the pepper puree, remaining 1 1/2 teaspoons paprika, and a big pinch of kosher salt to the residual schmaltzy oil in the skillet. Cook over medium-high, stirring occasionally at first and more frequently as it cooks down, until the puree is thick, brick-red, and the fat has broken out, 5 to 7, minutes. Add the tomatoes, season with a big pinch of salt, and cook until tender and soft, 2 to 4 minutes.
  6. Drain the rice. Add the rice and green beans to the skillet, and stir to combine. Add 2 cups of water, season with salt until the cooking liquid tastes as seasoned as you want your final dish to taste, and bring to a boil over medium-high heat.
  7. Nestle chicken thighs into rice, pouring over any juices that accumulated while the chicken sat. Reduce the heat to medium-low, simmering gently until the rice has absorbed all the water and everything is cooked through and tender, 25 to 30 minutes. (If the water evaporates before the rice has cooked through, add a few splashes of water across the rice and continue cooking.)
  8. Remove from the heat and rest for 10 minutes before drizzling with olive oil and sprinkling with parsley if you’re using it. Serve with the lemon wedges alongside.
Recommend Recipes