EASY One-Pot Pepper & Chicken Rice Recipe | with Smoked Paprika & Roasted Peppers

Fry 4 bone-in skin-on chicken thighs and 5 chicken drumsticks in a large pan with avocado oil over high heat.

Season the chicken generously with salt on both sides.

Preheat the large pan until hot and slightly smoking before adding the chicken.

Fry the chicken skin-side down for 3 to 4 minutes until golden brown, then flip and fry the other side.

Remove the chicken from the pan and set aside on a platter.

In the same pan, add a couple tablespoons of butter and let it melt.

Add 1 large diced onion and 1 large diced sweet red bell pepper to the pan and sauté for 4 to 5 minutes until the onion is soft and translucent.

Add 5 to 6 minced garlic cloves to the onion and pepper mixture and cook for another minute.

Stir in 3 tablespoons of finely diced sun-dried tomatoes and 0.5 cup of diced roasted red bell peppers.

Add 1 to 2 tablespoons of tomato paste and 1 teaspoon of salt to the mixture.

Add 1 teaspoon each of smoked paprika, dried thyme, dried oregano, basil, rosemary, and parsley, and stir to combine.

Add 1.5 cups of long grain jasmine rice to the pan and toss to coat the rice with the onion and pepper mixture.

Pour in 2.5 cups of chicken broth and bring to a simmer.

Place the browned chicken skin-side up on top of the rice.

Cover the pan with a lid and transfer it to a preheated oven at 400 degrees Fahrenheit.

Bake for about 30 minutes until the chicken is cooked and the rice has absorbed the broth.

Remove the lid and broil for 4 to 5 minutes to caramelize the chicken skin.

Fluff the rice with a fork and return the chicken on top before serving.

Serve the pepper rice with a piece of chicken on top and garnish with chopped parsley.

Equipment Needed

Spice Level: