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One-Pan Honey-Paprika Chicken and Rice

Juicy, seared chicken thighs with a thick, gooey, viscous honey-paprika glaze, cooked together with savory, seasoned rice in one pan.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Spanish-inspired
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 8 chicken thighs bone-in, skin-on
  • 1 tbsp olive oil
  • 1 large yellow onion finely chopped
  • 1 red bell pepper finely chopped
  • 4 cloves garlic minced
  • 1.5 cups long-grain white rice rinsed
  • 1 can tomato sauce 8 oz
  • 2.5 cups low-sodium chicken broth
  • Salt and black pepper to taste
For the Thick Honey-Paprika Glaze
  • 0.33 cup honey key for thick, viscous texture
  • 2 tbsp soy sauce or tamari
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
For Garnish
  • 0.5 cup fresh cilantro or parsley chopped
  • 1 lime cut into wedges

Equipment

  • Large oven-safe skillet or Dutch oven (with lid)
  • Small bowl
  • Tongs

Method
 

  1. In a small bowl, whisk together all glaze ingredients (honey, soy sauce, smoked paprika, garlic powder, onion powder). The mixture will be thick and viscous. Set aside.
  2. Pat chicken thighs dry; season with salt and pepper.
  3. Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear chicken skin-side down for 6-8 minutes until golden and crispy.
  4. Brush half of the thick, gooey glaze on the upward-facing side of the chicken. Flip, sear 3-4 minutes. Remove chicken to a plate.
  5. Reduce heat to medium. Add onion and bell pepper to the same pan; sauté 4-5 minutes. Add garlic and cook 1 minute more.
  6. Add rinsed rice and toast for 1-2 minutes.
  7. Stir in tomato sauce and chicken broth. Season with salt and pepper. Bring to a boil.
  8. Reduce heat to low. Nestle chicken thighs (skin-side up) back into the rice.
  9. Cover tightly and cook for 20-25 minutes, or until rice is tender and liquid is absorbed.
  10. Preheat broiler. Brush remaining thick, gooey glaze over the chicken. Broil for 2-4 minutes until the glaze is bubbling and caramelized. Watch closely!
  11. Rest for 10 minutes uncovered. Garnish with fresh cilantro/parsley and serve with lime wedges.

Notes

Patting the chicken skin dry is essential for a crispy sear. Rinsing the rice prevents it from becoming mushy. The honey in the glaze will burn quickly under the broiler, so do not walk away.