One Pot Crispy Chicken and Red Rice
- 1.2kg chicken thigh cutlets skin on (this is around 5-6 chicken thighs depending on how big they are)
- 2 tbsp olive oil (separated)
- 1 tbsp dried herbs or 1 tbsp fresh herbs roughly chopped (I have used both oregano and thyme, both work beautifully)
- 1 tbsp sweet paprika
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp cracked black pepper
- 1/2 tsp salt
- 1 finely diced onion
- 4 garlic cloves finely chopped
- 1 cup white rice (I like using jasmine)
- 2 cups water
- 2 tbsp tomato paste
- 2 chicken stock cubes crumbled
Cucumber salad – Pictured
- 4 cucumbers sliced
- 2 tbsp greek yoghurt
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
- Preheat oven to 180c.
- Coat chicken in 1 tbsp olive oil and all the dry spices (and/or fresh herbs if using) including the salt.
- In an oven safe, heavy based casserole pot, sear the chicken on medium heat until it is golden and crispy on the outside (it will still be raw on the inside). Move to a plate, wipe casserole pot clean using paper towel.
- Heat remaining 1 tbsp of oil on medium heat in same pot. Add garlic and onion. Cook 1-2 minutes until soft. Add the rice and the tomato paste. Stir through. Add the water and crumbled stock cubes. Stir a little allowing the stock cubes to dissolve.
- Return chicken to the pot ensuring the chicken skin is facing up. Put lid on or cover tightly with foil (use two layers if you need). Cook for 35 minutes.
- Remove lid, bake further 10 minutes.
- Let it stand a further 10 minutes before eating whilst you mix your salad ingredients.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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