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One-Pot Paprika Chicken and Rice

Chicken thighs, peppers and rice cooked together in one pan.

Ingredients

• 1 tbsp olive oil
• 600 g boneless skinless chicken thighs
• 1 onion
• 2 red peppers
• 2 garlic cloves
• 2 tsp smoked paprika
• 250 g long grain rice
• 600 ml chicken stock
• 120 g frozen peas
• 1 lemon

Method

1. Cut the chicken into large pieces. Chop the onion and peppers and crush the garlic. Rinse the rice in a sieve.
2. Heat the oil in a wide, lidded pan over a medium-high heat. Brown the chicken for 5 minutes each side, then move to a plate.
3. Turn the heat down to medium. Add the onion and peppers to the pan and cook for 6 minutes until soft.
4. Add the garlic and paprika and cook for 1 minute.
5. Stir in the rice and stock. Return the chicken to the pan and bring to the boil.
6. Cover, turn the heat down low and cook for 20 minutes without stirring.
7. Scatter the peas over the top, cover again and cook for 5 minutes more, until the rice is tender and the chicken is cooked through with no pink.
8. Squeeze over the juice of the lemon, then taste and season with salt and pepper before serving.