Chicken red rice is a hearty, one-pot comfort food made with juicy chicken thighs, fragrant spices, and rice simmered in a rich tomato base. Perfect for family dinners or easy leftovers, this flavorful dish is simple to prepare and bursting with bold, savory goodness.
Chicken red rice is more than just a meal — it’s a cozy, flavorful dish that brings everyone to the table. With tender chicken thighs, aromatic herbs, and rice simmered in a rich tomato base, it’s the kind of comfort food that warms you from the inside out. I love how everything cooks in one pot, soaking up all those bold, savory flavors while keeping cleanup blissfully simple. It reminds me of other cozy one-pot chicken and rice favorites I make when I want something hearty and hands-off.
Whether you’re feeding a hungry bunch or just want leftovers that’ll taste even better the next day, this chicken red rice is a winner. I make it at least twice a month, especially when the Florida weather starts to cool down a bit (which, let’s be honest, isn’t that often). So pull up a chair, and let’s cook this comfort food together.
Table of contents
Main Ingredients (The Essentials)
To make the best chicken red rice, you’ll want to gather the following ingredients. These are the heart and soul of the dish:
- Bone-in chicken thigh cutlets (1.2 kg / 2 lb 10 oz): The bone and skin give incredible flavor and help keep the meat juicy. They’re one of my favorite cuts for recipes like this and others in my chicken thigh and rice collection.
- Olive oil (2 tbsp): For browning and bringing everything together.
- Dried herbs (1 tbsp): Choose oregano, thyme, or a blend like Italian seasoning to add earthy depth.
- Sweet paprika (1 tbsp): Adds warm, sweet undertones and that beautiful red color.
- Onion powder (1 tsp): Boosts savory notes without the bulk of fresh onion.
- Smoked paprika (½ tsp): A little goes a long way here — it brings a subtle smokiness.
- Cracked black pepper (½ tsp): For gentle heat and fragrance.
- Sea salt flakes (½ tsp): Helps enhance all the other flavors.
- Onion, finely diced (1): A must-have base for savory dishes.
- Garlic cloves, finely chopped (4): I say the more garlic, the better!
- Tomato paste (2 tbsp): Intensifies the rich tomato flavor without excess moisture.
- White rice (1½ cups / 300 g): Jasmine or basmati both work beautifully.
- Chicken stock (3 cups / 750 ml): Infuses the rice with deep chicken flavor.
- Fresh coriander or parsley: Totally optional, but it makes a nice fresh finish.
Additional Ingredients & Easy Swaps
Need to make some adjustments? No problem! This recipe is super flexible. Here are a few ideas:
- Rice: You can swap in brown rice, but increase the cooking time and liquid slightly to let it cook through.
- Protein: No chicken thighs? Chicken drumsticks or even bone-in breasts work fine too.
- Tomato base: Out of tomato paste? Try canned crushed tomatoes (but reduce the stock slightly).
- Veggies: Add bell peppers, peas, or spinach to sneak in more color and nutrients.
- Herbs: Fresh rosemary or basil can be used if you’ve got them growing in the garden.
That’s the beauty of chicken red rice — it’s deliciously forgiving.
Expert Tips for the Best Chicken Red Rice
After making this recipe more times than I can count, I’ve picked up a few handy tips along the way. Here’s how you can take it from good to unforgettable:
- Sear that chicken well: Don’t rush the browning step! A good golden sear adds a ton of flavor to both the meat and the rice.
- Toast the rice: Stir the rice into the tomato paste and aromatics before adding the stock. It deepens the flavor and helps keep the grains from clumping.
- Simmer gently: Once everything’s in the pot, resist the urge to stir too much. Let it simmer gently to allow even cooking.
- Check for doneness: If the rice is cooked but still a little wet, uncover the pot for the last 5 minutes. It’ll help evaporate the excess liquid.
- Let it rest: Once you turn off the heat, let everything sit covered for about 5 minutes. It helps the rice finish steaming and the flavors meld together.
- Don’t skip the garnish: A sprinkle of fresh herbs adds brightness and balances the rich flavors.
Trust me, following these simple tips can really elevate your chicken red rice from good to “where has this been all my life?”
Recommended Cooking Techniques
Here’s a quick list of helpful techniques to make your cooking smoother:
- Searing: Start with hot oil and don’t crowd the pan. Sear in batches if needed.
- Deglazing: Scrape up the browned bits after cooking the chicken—they add so much flavor!
- Simmering: Keep it low and slow once the liquid goes in. A gentle bubble is your best friend.
- Lid on tight: Use a tight-fitting lid to trap the steam and cook the rice evenly.
With these steps in your back pocket, you’ll be cooking like a pro in no time.
Step-by-Step Instructions
- Season the chicken with olive oil, dried herbs, paprika (both sweet and smoked), onion powder, salt, and pepper. Let it marinate while you prep the rest.
- Sear the chicken thighs skin-side down in a large pot or Dutch oven over medium-high heat until golden brown (about 4–5 minutes per side). Remove and set aside.
- Sauté the onions and garlic in the same pot until softened. Stir in the tomato paste and cook for another minute.
- Add the rice, stirring to coat it in all those delicious flavors.
- Pour in the chicken stock, then nestle the chicken thighs back into the pot, skin-side up.
- Cover and reduce heat to low. Simmer for 25 minutes or until the rice is tender and the chicken is fully cooked.
- Rest and garnish with chopped coriander or parsley before serving.
Additional Cooking Tips & Variations
Want to make it your own? Here are a few creative twists on the classic chicken red rice:
- Spicy Kick: Add a pinch of chili flakes or a splash of hot sauce to the stock.
- Caribbean-inspired: Use allspice, thyme, and a bit of coconut milk in place of some stock.
- Spanish-style: Toss in chorizo slices and green olives for a bold Mediterranean flavor that reminds me of my go-to Spanish chicken and rice recipes.
- Cheesy topping: Sprinkle with grated cheddar or parmesan before serving. Unexpected but yummy!
This dish is versatile, so don’t be afraid to try something new.
FAQs About Chicken Red Rice
Red rice has more fiber and antioxidants than white rice, making it a more nutrient-dense option. However, for this recipe, white rice provides the best texture.
Aside from chicken, red rice pairs beautifully with sausage, shrimp, or even tofu for a vegetarian twist.
Spanish rice typically includes tomatoes, onions, garlic, and spices, much like red rice. However, red rice can refer to both a type of grain and a dish, while Spanish rice always uses white rice with a tomato base.
Conclusion: Gather Around the Table
So there you have it — my go-to chicken red rice recipe, full of comforting flavors like the kind you’d find in a classic southern chicken and rice recipe. This one’s got all the warmth without the fuss. Whether you’re making it for Sunday supper or just trying to use up what’s in the fridge, this dish is sure to hit the spot.
Food has a way of bringing people together. It reminds us to slow down, sit close, and share stories around the table. That’s what this dish is all about.
Thanks for stopping by my kitchen. I hope this chicken red rice becomes a favorite in your home just like it is in mine. Got a question or your own spin on the recipe? Leave a comment — I’d love to hear from you!
With warmth from Florida,
Chicken Red Rice
Equipment
- Dutch Oven
Ingredients
- 1.2 kg bone-in chicken thigh cutlets
- 2 tbsp olive oil
- 1 tbsp dried herbs such as oregano, thyme, or Italian seasoning
- 1 tbsp sweet paprika
- 1 tsp onion powder
- 0.5 tsp smoked paprika
- 0.5 tsp cracked black pepper
- 0.5 tsp sea salt flakes
- 1 onion finely diced
- 4 cloves garlic finely chopped
- 2 tbsp tomato paste
- 1.5 cups white rice such as jasmine or basmati
- 3 cups chicken stock
- fresh coriander or parsley optional, for garnish
Instructions
- Season the chicken thighs with dried herbs, sweet paprika, onion powder, smoked paprika, black pepper, and sea salt flakes.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the chicken thighs until golden brown on both sides. Remove and set aside.
- In the same pot, add diced onion and cook until translucent. Add chopped garlic and sauté for another minute.
- Stir in tomato paste and cook for 2 minutes. Add white rice and toast for 1–2 minutes, ensuring it’s well coated.
- Pour in chicken stock and bring to a gentle simmer. Return the seared chicken thighs to the pot, placing them on top of the rice.
- Cover the pot tightly and reduce heat to low. Cook for 25–30 minutes without lifting the lid.
- Once cooked, remove from heat and let it rest, covered, for 5–10 minutes. Garnish with fresh coriander or parsley before serving.
Notes
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