Chicken Red Rice
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.
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
This dish is versatile, feel free to add vegetables like bell peppers or peas for added nutrition. Leftovers taste even better the next day!
