Paprika Chicken and Rice

Recipe notes

Soak the rice first

Soaking the rice in cold water before adding it to the pan washes off excess surface starch, which helps the grains stay fluffy and separate rather than clumping together.

Deglazing the pan

After removing the chicken you’ll see caramelised bits stuck to the bottom of the pan, that’s called fond and it’s absolutely packed with flavour. Add a bit of stock to loosen the fond on the bottom of the pan. That fond going into the sauce is what gives this dish its depth.

Coat the rice in fat before adding the stock

Once the onion and carrot have softened, the drained rice goes in and is stirred through everything until every grain is coated in the spiced fat. That coating is what keeps the grains separate during the cook and carries the flavour right through the rice. It's a technique you'll see in Hainanese chicken rice and biryani too.

Don’t lift the lid

Once you cover the pan and drop to very low heat, resist the urge to peek or stir. Every time you lift the lid you release the steam the rice needs to cook properly. 

Storage

Any leftovers should be stored in an airtight container and refrigerated for up to 3 days. Reheat slowly in the oven in a casserole dish with a splash of water to loosen things up, or in the microwave until piping hot.

Ingredient notes

Chicken thighs:

I always buy them bone-in and skin-on. The bone keeps the meat tender during cooking and the skin renders down beautifully in the pan, adding flavour and texture to the whole dish. You can use boneless, skinless thighs but you will lose some of that juiciness and depth. Chicken marylands or a combination of thighs and drumsticks also work great here.

Long grain rice:

I prefer long grain for this dish because it stays fluffy and separate throughout the cook. Basmati will also work if that’s what you have on hand. Medium or short grain can turn sticky and clump together, so I'd stick to long grain for the best result.

Chicken stock:

You could swap this for vegetable stock if needed, but chicken stock really is the best match here as it deepens the flavour of both the chicken and the rice.

Smoked paprika:

This is the hero ingredient of the dish, so it’s worth using a good quality one. Smoked paprika is made from dried, smoked red peppers and has a rich, deep flavour that’s quite different from regular sweet paprika, don’t substitute one for the other. You’ll find it in the spice aisle of most supermarkets. I like to use a Spanish smoked paprika (pimentón ahumado) for the best flavour.