Dinner / Global

One-Pan Chicken, Tomato and Rice

A no-fuss chicken and rice dinner simmered with tomatoes, peppers, and smoky paprika.

15 min prep 35 min cook 4 servings Easy

Why this works

This is the recipe to reach for when you want a proper dinner without a pile of washing up. The rice cooks in the same pan as the chicken, so it soaks up the tomato juices, the chicken fat, and the smoky paprika instead of just sitting under a topping.

The trick is building the flavour in order: brown the chicken first to create a fond on the base of the pan, soften the vegetables in that same fat, then let the rice absorb the tomato and stock slowly. As long as the heat stays low and the lid stays on, the rice steams evenly and the chicken stays moist.

Ingredients

Metric

500 g boneless chicken thighs
250 g long-grain rice
1 onion, diced
3 garlic cloves, minced
400 g canned chopped tomatoes
500 ml chicken stock
1 red pepper, diced
1 tsp smoked paprika
1 tbsp olive oil
Salt, black pepper, parsley or coriander

US

1.1 lb boneless chicken thighs
1 1/4 cups long-grain rice
1 onion, diced
3 garlic cloves, minced
14 oz canned chopped tomatoes
2 cups chicken stock
1 red pepper, diced
1 tsp smoked paprika
1 tbsp olive oil
Salt, black pepper, parsley or cilantro

Method

Season chicken with salt, pepper, and paprika.
Brown it in olive oil for 3 minutes per side, then remove it from the pan.
Cook onion and pepper until softened, then add garlic.
Stir in rice, tomatoes, and stock.
Return chicken to the pan, cover, and simmer for 22 to 25 minutes.
Rest for 5 minutes, fluff the rice, and finish with herbs.

Cook's notes

Brown the chicken well and resist moving it for the first few minutes; the golden base it leaves behind is most of the flavour.
Use a wide, heavy-based pan so the rice cooks in an even layer rather than clumping in the middle.
Keep the heat low once the rice goes in. A fast boil drives the liquid off before the rice is tender.
Do not lift the lid during the simmer. Every peek releases steam and cools the pan down.
Rest the finished dish off the heat with the lid on so the last of the liquid settles into the rice.

What can go wrong

The rice is still crunchy in the middle

Add a small splash of hot stock, cover, and simmer gently for a few more minutes rather than turning the heat up.

The rice turned mushy

The heat was too high or there was too much liquid. Next time reduce the stock slightly and keep it at a bare simmer.

The chicken came out dry

Use thighs instead of breast, and let the chicken rest in the pan while the rice finishes rather than slicing it immediately.

Ways to change it

Add greens

Fold a couple of handfuls of spinach or chopped kale in for the last two minutes so they wilt without going grey.

Make it spicy

Add half a teaspoon of chilli flakes with the paprika, or use a smoky chipotle paste.

Beans instead of chicken

Swap the chicken for a drained tin of chickpeas or white beans added with the rice for a vegetarian version.

Substitutions

Chicken thighs

chicken breast, firm tofu

Long-grain rice

basmati rice, jasmine rice

Red pepper

peas, spinach, courgette

Storage and Reheating

Refrigerate for up to 3 days.
Reheat with a splash of stock or water.
Freeze portions for up to 2 months.

FAQ

Can I use cooked chicken?

Yes. Stir it through during the final 5 minutes and reduce the stock to 250 ml or 1 cup.

Why is my rice still firm?

Keep the lid on and add a little hot stock if the pan dries out before the rice is tender.

Can I use brown rice?

Yes, but it takes longer and needs more liquid. Use about 750 ml of stock and allow an extra 15 to 20 minutes of gentle simmering.

Do I need to rinse the rice?

It is not essential here because the starch helps the sauce cling, but a quick rinse gives you slightly fluffier, more separate grains.